文献类型：期刊文献

中文题名：酶解制备马氏珠母贝肉ACEIP的工艺研究

英文题名：Enzymolysis Research on Preparation of Angitensin Coverting Enzyme Inhibitory Peptides from Pinctada martensii Protein

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,广东湛江524025;[2]中国农业大学食品科学与营养工程学院,北京100081

年份：2007

卷号：28

期号：5

起止页码：128

中文期刊名：食品科学

外文期刊名：Food Science

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

基金：湛江科技局"贝类系列海洋食品加工技术"资助项目

语种：中文

中文关键词：马氏珠母贝肉;血管紧张素转换酶抑制肽(ACEIP);酶解

外文关键词：Pinctada martensii; angiotensin coverting enzyme inhibitory peptides; enzymolysis

中文摘要：以ACE抑制率为评价指标,确定蛋白酶对马氏珠母贝肉(Pinctada martensii)水解条件。六种蛋白酶中水解效果较好的酶种为胃蛋白酶。正交试验确定的水解条件为:在pH2．2、温度39℃、酶浓度3%、水解6．0h、底物浓度12%。在该条件下水解,水解液ACE抑制率可以达到81．70%,IC_(50)值为1．323mg/ml。

外文摘要：The enzymolysis methods of angiotensin coverting enzyme inhibitory peptides （ACEIP） from the edible parts of Pinctada martensii were studied in this paper. The amino acid score is 83 and it suits to prepare ACEIP. The optimized enzymolysis conditions, including selection of optimal protease, were estibilished. The inhibitory activity of pepsin＇s enzymatic hydrolysate was best among 6 proteases selected in this research. The optimal conditions are： pH 2.2, hydrolysis temperature 39 ℃, enzyme concentration 3%, enzymolysis time 6.0 hours and substrates concentration 12%. In such conditions, the inhibitory activity of pepsin＇s enzymatic hydrolysate and the ICso are 81.7% and 1.323 mg/ml, respectively.