文献类型：期刊文献

中文题名：虾头内源酶酶解物的ACE抑制活性分析

英文题名：Research on Preparing ACEIP by Shrimp Endogenous Enzyme and Its Active Composition

作者：郝更新[1];章超桦[2];曹文红[2]

机构：[1]集美大学生物工程学院,福建厦门361021;[2]广东海洋大学食品科技学院,广东湛江524025

年份：2007

卷号：33

期号：12

起止页码：20

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2004、CSCD2011_2012、北大核心、CSCD

基金：广东省科技厅重大专项课题资助(No.2003A20305)

语种：中文

中文关键词：虾头;内源酶;酶解;分离;氨基酸组成

外文关键词：shrimp head； endogenous enzyme； hydrolysis； separation； amino acids composition

中文摘要：采用正交实验对影响虾头自溶的因素(pH值、温度、固液比和自溶时间)进行了优化,优化条件为:45℃,pH4,固液比1:3,时间2h,其ACE抑制率达到了40.7%(2mg/mL)。分析测定了经Sephadex G-25分离后的各组分的IC_(50)值及氨基酸组成。分子质量分布为403～84 u的组分对ACE的抑制作用最高,IC_(50)值为0.75mg/mL。该组分中与ACE抑制活性相关的7种氨基酸占氨基酸总量的58.9%。

外文摘要：In this paper, the parameters of preparing ACEIP using endogenous enzymes of shrimp head were optimized： temperature 45℃, pH4, substrate/water ratio 1/3 and time 2h, under which the ACE inhibitory activity of the hydrolysate is up to 40.7% （ 2 mg/mL）. The hydrolysate was filtered with a Sephadex G-25 gel column. The most potent inhibitory fractions with molecular weight located between 403 and 84u showed an IC50 of 0.75mg/mL. Leu, Val, Ile, Trp, Tyr, Phe and Pro, and played an important role in the inhibitory activity of ACEIP seven kinds of amino acids. These fractions had a high percentage to the total amino acids, up to 58.9%.