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1、工艺技术碱性蛋白酶水解制备蛋黄降压肽工艺条件优化!"#,%&’,()*,,-.,/01,234(广西大学化学化工学院,南宁530004)56:以经超临界CO2萃取除去大部分蛋黄油和卵磷脂的鸡蛋蛋黄蛋白质为原料,选用碱性蛋白酶水解该蛋白质制备蛋黄降压肽(ACEI),用高效液相色谱(HPLC)测定酶解产物对血管紧张素酶(ACE)的抑制活性(IP)。研究了不同水解温度、酶用量([E]/[S])、底物浓度([S])和pH值时蛋白质水解度(DH)随时间的变化规律,并进一步考察了不同DH产物的氮溶解指数(NSI)及对ACE抑制活性(IP)。结果表明,获得具有
2、较高活性和较好溶解性的产物需控制蛋白质DH在16%～20%之间,以IP为考察指标得到该碱性蛋白酶水解鸡蛋蛋黄蛋白质制备降压肽的适宜条件为:水解时间300min,水解温度45℃,[E]/[S]为50AU/kg,[S]为7%,pH值9.5,此时DH为16.3%,NSI值为89.09%,水解物对ACE的IP值可达到68.28%。89::酶解;蛋黄;降压肽<=>?@:TS201.2ABCDE:AAFG@:1005-9989(2006)08-0138-04Optimizationforhydrolyzingconditionofangiotensincon
3、vertingenzymeinhibitors(ACEI)fromeggyolkswithalkaliproteaseLIAODan-kui,WANShun-gang,SUNXiu-hua,YANGKe-di,TONGZhang-fa,LIUXiong-min(SchoolofChemistryandChemicalEngineering,GuangxiUniversity,Nanning530004)Abstract:Aftereggyolkwasdegreasedbysupercriticalextractionofcarbondioxide
4、,itwashydrolyzedwithalkaliproteasetoprepareangiotensinconvertingenzymeinhibitors(ACEI).Theinhibitionpercent(IP)ofhydrolysatetoACEwasdetectedwithHPLC.Thedependenceofthedegreeofhydrolysis(DH)withhydrolysistimeatdifferenthydrolysistemperatures,ratiosofenzymetosubstrate([E]/[S]),
5、concentrationsofsubstrate([S])andpHvalueswasinvestigated.MoreovertherelationsbetweenDHofhydrolysateanditsnitrogenHIJK:2006-01-05LMNO:广西自然科学基金(桂科自0542014)。QRST:廖丹葵(1967-),女,博士研究生,副教授,研究方向为精细化工和制药工程。!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
6、!!!!!![8]LarickDK,BETurner,WDSchoenherr,etal.Volatile[9]USDA.OfficialUnitedStatesStandardsforGradesofPorkcompoundcontentandfattyacidcompositionofporkasCarcasses.AMS,USDA,Washington,DC,1985influencedbylinoleicacidcontentofthediet.JAnitaSci,[10]WarrissPD.MeatScience:Anintroduct
7、orytext.CABI1992,70:1397-1403Publishing.UK,2000138No.8.2006工艺技术solubleindex(NSI)andinhibitiontoACEwerediscussed.ThenthehydrolysatewithhigherIPandNSIcouldbeobtainedwhenitsDHwasintherangeof16%to20%.Theresultshowsthattheoptimizedconditionsforhydrolyzingeggyolksarehydrolysistimei
8、n300min,hydrolysistemperatureat45℃,[E]/[S]in50AU/kg,[S]in7%andpH9.5.
