摘要
用木瓜蛋白酶对大豆分离蛋白进行酶解,制备大豆抗癌活性肽,并对其细胞生长抑制率、水解度和木瓜蛋白酶的最优作用条件进行研究。结果表明:在整个酶解过程中,大豆抗癌活性肽都具有明显的抗癌作用,但水解度与大豆抗癌活性肽的细胞生长抑制率之间不呈线性关系。底物质量浓度、酶用量、酶解温度、酶解时间和反应pH值都影响大豆抗癌活性肽的细胞生长抑制率。木瓜蛋白酶制备大豆抗癌活性肽的最优酶解条件为:底物大豆抗癌活性肽的浓度6g/100mL、酶用量7000U/g、酶解温度55℃、酶解时间4h、反应pH7.5,在此条件下得大豆抗癌活性肽细胞生长抑制率为28.13%。
In this study, operating conditions for the enzymatic preparation of anticancer peptides from soybean protein isolate with papain were optimized for maximum inhibitory rate against the growth of human gastric cancer SGC-7901 cells. Peptides with the highest anticancer activity were obtained after 4 h of hydrolysis at pH 7.5 and 55 ℃ with papain at a dose of 7000 U/g and a substrate concentration of 6 g/100 mL. All hydrolysates collected at selected time points during the hydrolysis process had obvious anficancer activity, while no linear relationship between degree of hydrolysis and cell growth inhibitory rate was found. All substrate concentration, enzyme dose, hydrolysis temperature, hydrolysis time and pH could affect cell growth inhibition rate of hydrolysates.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第7期148-152,共5页
Food Science
基金
黑龙江省科技攻关计划项目(GA09B401-2)
