摘要
研究了四种蛋白酶水解白鲢鱼肉的工艺条件,并采用离体培养的方法研究其水解产物对大鼠血管紧张素转化酶(AntiotensinI-ConcertingEnzyme,ACE)的抑制活性。研究结果表明1398中性蛋白酶、复合风味酶、碱性蛋白酶和复合蛋白酶的最适水解温度分别为40、55、55和50℃,最适起始pH分别为7.5、7.0、7.5和6.5。复合风味酶的水解产物具有较高的ACE抑制活性,其12h的水解产物水解度为28.05%,ACE活性抑制率为64.75%。在优化酶解条件下,采用复合风味酶水解白鲢不同部位的蛋白质,蛋白质提取率可达90%,水解度22%~40%,在酶解液浓度相同时(1mg/ml),白肉酶解产物对ACE的抑制率最高。
In this paper, four trade-proteases were chosen to hydrolyze silver carp (Hypophthalmichthys molitrix) muscle protein to obtain hydrolysates with powerful inhibitory activity on Angiotensin Ⅰ-Converting Enzyme (ACE) in Spontaneously Hypertensive Rats (SHR) serum. The results showed that the optimum conditions for As. 1398 Neutrase, Flavorzyme, Alcalase and Protamex were: temperature 40℃, 55℃, 55℃, 50℃, and pH7.5, 7.0, 7.5, 6.5 respectively. In vitro experimental results indicated that the hydrolysates of 12h obtained by Flavorzyme had higher degree of hydrolysis (28.05%) and higher ACE inhibitory activity (64.75%). Different parts of silver carp were hydrolyzed by Flavorzyme at the optimum conditions derived from orthogonal experiment. They all showed good hydrolytic effect with DH (22%~40%) and rate of protein recovery (RE) about 90%. The hydrolysates of white muscle have the highest ACE inhibitory activity than other parts at the same concentration (1mg/ml).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第1期203-206,共4页
Food Science
基金
湖北省"十五"科技攻关重大项目(2003AA201A06)
武汉市农产品加工重大专项(2002200513205)