含酪氨酸残基的食源性ACE抑制二肽的稳定性研究

Stability of Food-derived ACE Inhibitory Dipeptides Containing Tyrosine Residue

本文以含酪氨酸残基的食源性血管紧张素转化酶(Angiotensin Converting Enzyme,ACE)抑制二肽为研究对象,以食源性寡肽的保存率和ACE抑制活性为指标,通过反相高效液相色谱检测二肽的热稳定性和抗胃肠道消化能力。结果表明在37、50、70℃条件下,食源性二肽Ile-Tyr(IY)、Leu-Tyr(LY)、Ala-Tyr(AY)和Ser-Tyr(SY)均有较好的热稳定性。在100℃下,SY相对IY、LY和AY热稳定性略低,其中IY表现出最好的热稳定性。AY、IY、LY和SY均具有较好的抗胃蛋白酶和胰蛋白酶消化吸收能力,经人工胃液反应2 h后,肽保存率均高于90%;经人工肠液反应6 h,肽保存率范围在83.99%~87.27%。本研究为进一步研究食源性二肽稳定性提供了重要的理论依据。

Thermal stabilities and gastrointestinal digestion resistance of ACE(angiotensin converting enzyme)inhibitory dipeptides containing tyrosine residue were analyzed according to the retention rate and inhibitory activities of dipeptides by RP-HPLC.The results showed that,at the temperatures of 37,50,70℃,the food-derived ACE inhibitory dipeptides Ile-Tyr(IY),Leu-Tyr(LY),Ala-Tyr(AY)and Ser-Tyr(SY)had good thermal stability.Under 100℃,IY showed the best thermal stability,while SY showed slightly low thermal stability compared with IY,LY and AY.AY,IY,LY and SY all had good abilities for resistance to digestion and absorption.After 2 h of artificial gastric juice reaction,the dipeptide retention rate were over 90%.After 6 h of artificial intestinal fluid reaction,the dipeptide retention rate ranged from 83.99%to 87.27%.This study provided an important theoretical basis for further studies on stability and processing properties of food derived dipeptides.