酶解罗非鱼肉制备抗凝血活性肽

Study on Preparation of Anticoagulant Peptide by Enzymatic Hydrolysis from Tilapia Meat

以可溶性蛋白含量、抗凝血活性抑制率为评价指标,研究酶解罗非鱼肉制备体外抗凝血活性肽的工艺条件。正交试验结果表明,在料水比1︰1 (g/mL)、酶解时间3.5 h、酶解温度45℃、加酶量0.40%条件下,罗非鱼肉木瓜蛋白酶酶解液的抗凝血活性抑制率达到101.23%。用截留分子量3 ku和10 ku的超滤膜对酶解液进行分级,发现大于10 ku组分的抗凝血活性最强,在可溶性蛋白含量在5~20 mg/mL,抗凝血活性与浓度无关。

Focus on preparation condition of peptide with anticoagulant activity by enzymatic hydrolysis from tilapia meat with the soluble protein content and anticoagulant inhibition rate as index. The results of the orthogonal experiment indicated that the optimum condition was proportion between tilapia meat and water being 1︰1(g/m L), hydrolysis time 3.5 h, temperature 45 ℃, papain’s usage being 0.40% tilapia meat. The anticoagulant inhibition rate of the hydrolyzate obtained by enzymatic hydrolysis under optimum condition reached 101.23%. The enzymatic hydrolysates were fractionated using ultrafiltration centrifuge tubes with molecular weight cutoffs of 3 ku and 10 ku. The results showed that the>10 ku fraction had the highest anticoagulant activity. The anticoagulant activity was independent of the concentration with the soluble protein content being the range of 5~20 mg/mL.