中国毛虾ACE抑制肽的初步研究

被引：19

作者：

章超桦

曹文红

吉宏武

洪鹏志

秦小明

机构：

[1] 湛江海洋大学食品科技学院

[2] 湛江海洋大学食品科技学院广东湛江

[3] 广东湛江

来源：

水产学报 | 2005年 / 01期

关键词：

中国毛虾; 血管紧张素转换酶抑制肽; 酶解;

D O I：

暂无

中图分类号：

TS254 [水产加工工业];

学科分类号：

083204 ;

摘要：

对以中国毛虾为原料酶法制备具有抑制血管紧张素转换酶(ACE)活性的酶解产物的方法作了探讨。以体外活性(ACE抑制率)为指标,通过正交试验确定胃蛋白酶的最佳酶解条件为pH2.4、温度41℃、酶量900U·g-1底物、底物浓度8%;酶解产物的IC50为0.65mg·mL-1,再分别利用SephadexG 25和SephadexG 15对其进行进一步分离提纯,IC50降至0.084mg·mL-1和0.046mg·mL-1,活性组分中的疏水性氨基酸含量增高,最终活性产物的分子量分布在700～1900。

引用

页码：97 / 102

页数：6

共 13 条

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