菜籽凝血酶抑制肽的酶法制备研究

STUDY ON ENZYMATIC EXTRACTION OF RAPESEED THROMBIN INHIBITORY PEPTIDE

以菜籽蛋白为原料,比较多种蛋白酶(碱性蛋白酶2709、Alcalase 2.4L、Protex 6L、Protex 7L和Neturase 1.5MG)对菜籽蛋白水解特性的影响,以及不同水解产物的凝血酶抑制活性,确定Alcalace 2.4L为制备菜籽抗凝血肽的最佳用酶,并获得其最优制备工艺条件为:底物浓度3.0g/100 mL、温度60℃、pH 8.5、加酶量7 000 U/g、酶解时间2.0 h,在此条件下菜籽蛋白的水解度为18.1%,酶解液的凝血酶抑制率达到98.8%.

We studied the effects of hydrolysis characteristics of rapeseed protein of different kinds of proteases （alkaline protease 2709,Alcalase 2.4L,Protex 6L,Protex 7L and Neturase 1.5MG）,and studied the thrombin inhibitory activities of different hydrolysates to determine that Alcalase 2.4L was the most proper enzyme for preparing rapeseed anticoagulant peptide. We also obtained the optimum extraction conditions as follows： substrate concentration 3.0 g per 100 mL, temperaatre 60 ℃, pH 8.5, enzyme dosage 7000 U per gram of protein, and hydrolysis time 2 hours. Under these conditions, the degree of hydrolysis of rapeseed protein was 18.1%, and the thrombin inhibition rate of the hydrolysates reached 98.8%.