酶解银杏蛋白制备α-葡萄糖苷酶抑制肽的研究

Preparation of α-glucosidase inhibitory peptides derived from Ginkgo biloba by enzymatic method

为了获得银杏α-葡萄糖苷酶抑制肽,利用木瓜蛋白酶酶解银杏蛋白,以α-葡萄糖苷酶抑制率为指标,考察底物浓度、酶底比、pH值、酶解温度和酶解时间对酶解效果的影响,并且利用超滤截留不同分子量(100,50,30,10,3kDa)的多肽。结果表明:在pH 7.36,酶解时间4.4h,酶底比(5g/100g),酶解温度57.9℃的条件下,α-葡萄糖苷酶抑制率最高为17.18%。分子量小于3kDa多肽组分的α-葡萄糖苷酶抑制率最高为50.43%。因此,银杏蛋白水解产物或其活性肽可应用在食品中用于高血糖及相关疾病的治疗。

The preparation of a-glucosidase inhibitory peptides was gotten, which was derived from ginkgo biloba by enzymatic hydrolysis with papain. A factorial design experiment was conducted, while, the effects of concentration of substrate, pH, E/S ratio, extraction temperature and time were studied. And then, it was fraetioned by using membrane ultrafiltration with molecular weight cutoffs of 100, 50, 30, 10 and 3 kDa. The results showed with the concentration of substrate 1.5%, pH 7. 36, E/S ratio of 5 g/100 g, temperature of 57.9 ℃ and extraction time of 4.4 h, the inhibitory activities Ofa-glucosidase was the highest, and reached 17.18%. The inhibitory activities of a-glucosidase, peptide fraction （3 kDa, exhibited the highest and reached 50.43 %. Therefore, the ginkgo protein hydrolysate or its active peptides can be used in foods against hypertension and related diseases.