发酵豆酱中ACE抑制肽的制备及分离纯化

Preparation,Isolation and Purification of Angiotensin-Converting Enzyme Inhibitory Peptide from Fermented Soybean Paste

为了获得ACE抑制肽,利用微生物发酵法以大豆为原料制成中国传统豆酱,通过研磨、溶解、超滤后获得了ACE抑制活性最高的肽段区间3～10k,并依次利用DEAE琼脂糖微球a、Sephadex G-75凝胶对该组分进行分离纯化,最后纯化获得组分DGIII的ACE抑制活性最高,达到(98.3±1.24)%,IC50为0.08mg/mL,说明豆酱具有开发高抑制率ACE食品的潜力。

In order to achieve ACE inhibitory peptide,Chinese traditional soybean paste is made from soybean by microbial fermentation.After grinding,dissolving and ultrafiltration,the peptide segment with the highest ACE inhibitory activity is obtained in the range of 3~10 k.And then it is purified by DEAE agarose ion exchange column and Sephadex G-75 gel column.Finally,the purified component DGIII with the highest ACE inhibitory activity is obtained,with the inhibitory activity of(98.3±1.24)%,and the IC 50 is 0.08 mg/mL.It shows that soybean paste development has a high potential to inhibit ACE foods.