文献类型：期刊文献

中文题名：马氏珠母贝肉ACEIP分离及提取的初步研究

英文题名：Purification of Angitensin Coverting Enzyme Inhibitory Peptides(ACEIP) from Pinctada martensii

作者：郝记明[1];章超桦[1];郭顺堂[2]

机构：[1]广东海洋大学食品科技学院;[2]中国农业大学食品学院,北京100083

年份：2006

卷号：32

期号：2

起止页码：113

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：本课题得到湛江科技局"贝类系列海洋食品加工技术"项目的资助

语种：中文

中文关键词：马氏珠母贝内;血管紧张素转换酶抑制肽(ACEIP);纯化

外文关键词：Pinctada martensii, angiotensin eoverting enzyme inhibitory peptides（ACEIP）, purification

中文摘要：选用合适的蛋白酶对马氏珠母贝肉(Pinctada martensii)进行水解,水解液经过分离提取后,得到血管紧张素转换酶抑制肽(ACEIP)。2个较高 ACE 抑制活性的组分样品 A 和样品 B 的 IC_(50)分别为0．033mg/mL 和 0．041mg/mL。2个样品氨基酸含量最多的是 Phe,分别达到57．5%和53．2%,其相对分子量分别为1042和 256。

外文摘要：The methods of enzymatic hydrolysis, separation and purification of angiotensin coverting enzyme inhibitory peptides （ACEIP） from the edible parts of Pinctada martensii were studied in this paper. Two fractions with high inhibitory activity to ACE were purificated. The IC50 of fraction A and fraction B were 0.033 mg/mL, 0.041 mg/mL, respectively. The dominant amino acid in both fraction A and fraction B was phenylalanine（Phe）, whose content in two fractions was 57.5 % and 53.2 %, respectively. The molecular weight of two frations A was 1 042u and Jractions B was 256u.