酶解鲢肉制取ACE抑制肽工艺条件的优化

Optimization of Hydrolysis Conditions for Preparing ACE Inhibitory Peptides from Silver Carp Hypophthalmichthys molitrix with Flavorzyme

采用复合风味酶水解鲢(Hypophthalmichthys molitrix)肉制取血管紧张素转化酶(ACE)抑制肽,通过正交试验对水解工艺进行优化,并用SephadexG-15凝胶柱对酶解产物进行分离。结果表明:复合风味酶在温度50℃、pH8.0、料液比1:6、加酶量5000U/g.pr、水解12h的条件下,酶解产物的水解程度及对ACE的抑制率最高,其水解度为34.40%,氮利用率为92.01%,抑制率为66.52%;该酶解产物中相对分子质量较大和较小部分的ACE抑制活性偏低,只有相对分子量在一定范围内的短肽才对ACE具有较好的抑制作用,其中在第3洗脱峰处得到的ACE抑制肽活性最高,其ACE抑制率为63.04%。

The purpose of this study was to prepare inhibitory peptides of angiotensin converting enzyme （ACE） from Silver carp Hypophthalmichthys molitrix with flavorzyme. The optimal hydrolysis parameters for flavorzyme were determined by orthogonal design, and then the hydrolysates were fractionated by Sephadex G-15. The results showed that the optimal hydrolysis conditions that could produce the hydrolysates with the highest inhibitory activity （I） on ACE for flavorzyme are temperature 50℃, pH8.0, fish/water ratio 1：6, enzyme dosage 5000U/g pro, and tSrne duration 12h, with the degree of hydrolysis （DH） as 34.40%, the rate of nitrogen recovery as 92.01%, and the inhibitory activity （I） as 66.52%. In vitro experiments results showed that the peptides with high or low molecular weights have low capability to inhibit ACE activity, and only the short chain peptides with a certain molecular weights range show high activity. The fraction 3 has the maximal inhibitory activity of 63.04%.