鲢肉酶解工艺及其产物对大鼠ACE抑制活性的研究

Enzyme Hydrolysis and Inhibition of Hydrolysates from Silver Carp Hypophthalmichthys molitrix Meat on AngiotensinⅠ- Converting Enzyme (ACE)

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）.