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投稿时间：2018-09-07
投稿时间：2018-09-07
中文摘要: 运用单因素试验优化牡蛎肽的酶解制备工艺，添加0.6 %中性蛋白酶在pH7.0、50 ℃条件下酶解3 h。应用1.0%壳聚糖溶液对优化后的牡蛎酶解液进行絮凝脱腥，4 800 r/min 离心15 s 即可达到显著的脱腥脱脂和杂质去除效果，固形物回收率80.5%，蛋白回收率79.5%，脂肪去除率达92.4%。得到透明无腥味的牡蛎多肽后，对多肽分子量进行分析，1 000 Da 以下的占93.1%，500 Da 以下的约占49.7%，对牡蛎多肽的血管紧张素转换酶（angiotensinconverting enzyme，ACE）抑制活性进行研究，IC50 为0.475 mg/mL，为开发制备低分子量、高ACE抑制活性的脱腥牡蛎肽提供理论支持。
中文关键词: 脱腥 壳聚糖 血管紧张素转化酶抑制肽 牡蛎 絮凝
Abstract:The single-factor experiment was used to optimize the preparation of peptides from oysters.Enzymatic hydrolysis reaction was performed at pH 7.0 and 50℃by 0.6%of neutral protease for 3 h.The oyster hydrolysis was flocculated and deodorized by 1.0%chitosan solution.After centrifugation at 4 800 r/min for 15 s，the significant effect of deodorization，degreasing and removing impurity was achieved. The solid content retention rate was 80.5 %，and the protein retention rate was 79.5 %. The fat clearance rate reached 92.4 %.After obtained the pellucid oyster peptides without fishy smell，the molecular weight was analyzed.The peptides below 1 000 Da accounted for 93.1 % and below 500 Da accounted for 49.7 %. The angiotensin-convertingenzyme （ACE）inhibitory activity of the oyster peptide was analyzed and its IC50 was 0.475 mg/mL. This provided theoretical support for the development and preparation of deodorized oyster peptides with low molecular weight and high ACE inhibitory activity.
keywords: deodorization chitosan angiotensin-converting enzyme（ACE）inhibitory peptide oyster flocculate
文章编号：201908020 中图分类号： 文献标志码：
基金项目:山东省自主创新及成果转化专项计划（2015ZDZX05003）
| Author Name | Affiliation |
| ZHANG Tan，LIANG Shan-quan，YANG Min，LI Meng，MOU Hai-jin* | College of Food Science and Engineering，Ocean University of China，Qingdao 266003，Shandong，China |
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