可溶化结合超声预处理对酪蛋白酶解产物ACE抑制活性的影响

The Effect of Solubilization and Ultrasound Combination Pretreatment on the ACE Inhibitory Activity of Casein-hydrolysate

本文研究了可溶化、超声及可溶化结合超声预处理对酪蛋白碱性蛋白酶及产物ACE抑制活性的影响,并测定不同预处理方式下的酪蛋白酶解终点的多肽含量及氨基酸组成。试验结果表明,与对照组相比,3种预处理方式均能显著提高(P<0.05)相同水解度条件下酶解产物的ACE抑制活性,缩短酶解时间,改变酶解终点,其中可溶化结合超声预处理方式效果最显著。通过酶解终点多肽含量及氨基酸组成结果的分析可知,3种预处理均可以提高酶解终点酶解液中的多肽含量,相比于对照组,其分别提高了17.54%,20.89%和32.09%。3种预处理方式均提高了酶解液中疏水性氨基酸的含量。结论:可溶化、超声及可溶化结合超声预处理均可通过提高酶解液的多肽含量及疏水性氨基酸含量来提高酶解产物的ACE抑制活性,同时可缩短酶解时间,改变酶解终点。其中,可溶化结合超声是最有效的预处理方式。

In this paper, the effects of solubilization, ultrasonic and solubilization combined with ultrasonic pretreatments on ACE inhibitory activity of hydrolysate from casein were studied. The peptide content and amino acid composition of casein hydrolysate pretreated by different pretreatment methods were determined. The results showed that compared to control, these three pretreatment methods could increase the ACE inhibitory activity of the hydrolysate, shorten the time of enzymolysis and change the end point of enzymolysis under the same the degree of hydrolysis (DH), in which the solubilization combined with ultrasonic pretreatment was the most notable. The results also showed that these three pretreatment methods increased the peptides content by 17.54%, 20.89% and 32.09%, respectively, compared to control and increased the hydrophobic amino acids. In conclusion: solubilization, ultrasonic and solubilization combined with ultrasonic pretreatments can improve the ACE inhibitory activity of the hydrolysate by increasing the content of peptide and hydrophobic amino acid in the hydrolysate. Also, it can shorten enzymatic time of the same DH and prolong the terminal point. Among them, solubilization combined with ultrasonic pretreatments is the most effective pretreatment method.