复合酶二次酶解法制备紫菜多肽原液及其ACE抑制活性的研究

雷桂洁; 苏国成; 江晓颖; 周常义; 刘静雯; 李健

doi:10.13386/j.issn1002-0306.2016.11.021

复合酶二次酶解法制备紫菜多肽原液及其ACE抑制活性的研究

Studies on preparation of the polypeptide extracts from Porphyra haitanensis by composite protease method and ACE inhibitory activity

摘要

摘要: 坛紫菜用粉碎、研磨、蛋白酶酶解处理法提取多肽,考察了破碎酶解法对蛋白质含量、蛋白质提取率、ACE抑制率的影响;多肽提取物采用脱腥处理,考察了β-环糊精对腥味的影响;多肽提取物采用杀菌处理,考察了杀菌对感官指标、菌落总数和ACE抑制率的影响。结果发现,坛紫菜经粉碎、研磨、蛋白酶酶解处理后蛋白质含量和蛋白质提取率得到显著提高,ACE抑制率也得到一定程度的提高。不同蛋白酶酶解效果差异较大,其中以胰蛋白酶和碱性蛋白酶进行复合酶二次酶解的效果较好,蛋白质提取率达85.22%,ACE抑制率达93.51%。提取物添加1.5%β-环糊精具有较好的脱腥效果。提取物经灭菌后仍有较好的ACE抑制作用。

Abstract: The content and extraction rate of protein,ACE inhibitory activity,sensory evaluation index and total plate count of extracts from Porphyra haitanensis treated by means of smash,grinding,protease hydrolysis,removing fishy and sterilization were investigated.It was found that the content and extraction rate of protein of laver extracts treated by means of smash,grinding and protease hydrolysis were increased observably and ACE inhibitory activity was also improved. It had great different effects on hydrolysis with various proteases. The results showed that extraction rate of protein reached 85.22% and ACE inhibitory activity was 93.51% using trypsin combined with alcalase,which was better than that with other protease. Besides,it had good removing fishy effects on extracts using 1.5%β-cyclodextrin.What's more,it remains good ACE inhibitory activity of extracts treated by sterilization.