采用控制酶解法从罗非鱼肉中制备血管紧张素转化酶抑制肽

Study on ACEIP Preparation by Controlled Hydrolysis of Tilaplia Meat

实验以罗非鱼肉为材料,利用Trypsin、Alcalase2.4L、Protamex、木瓜蛋白酶、中性蛋白酶、Flavourzyme和Kojizyme酶解制备血管紧张素转化酶抑制肽(ACEIP)。以ACE抑制率(Ⅰ值)、氨基酸态氮含量(Cn值)和TCA可溶性蛋白(短肽)含量(Cp值)为指标对酶解过程进行分析,说明了酶法水解以及不同酶水解生成产物的特点,指出控制酶解的方法,其中Trypsin、Alcalase2.4L、Protamex对罗非肉控制酶解制备ACEIP的效果较好,酶解产物(稀释20倍)的最大Ⅰ值分别为酶解1hⅠ值91.2%、酶解3hⅠ值90.9%,酶解产物对ACE的抑制率比较高。

Hydrolysis by Trypsin,Alcalase2.4L,Protamex,papain proteinase,neutral proteinas,Flavourzyme and Kojizyme for tilaplia meat were studied. The content of amino nitrogen(C_n),the content of TCA soluble peptide(C_p) and the ACE inhibitor rate(Ⅰ) were analyzed during the hydrolyzing. The author reviewed the properties of hydrolysis by proteinase and product during the hydrolyzing and presented the controlled hydrolysis technology. After 1h,1h and 3h by hydrolysis of Trypsin、Alcalase2.4L、Protamex, the hydrolyzed samples with ACE inhibitor rate 91.2% and 90.9%(when diluted 20 times) were obtained respectively.