摘要
通过酶解法制得鱿鱼皮酶解产物,对其氨基酸组成及多肽进行分析,研究酶解产物对血管紧张素酶的抑制作用和其钙螯合物的抑菌作用。试验结果表明:酶解产物的氨基酸组成齐全,且两种产物的必需氨基酸比值系数分均接近于100,与FAO/WHO推荐的必需氨基酸模式非常接近,属优质蛋白。其中性蛋白酶及复合蛋白酶酶解产物中多肽含量分别为29.8%和23.0%。采用Tricine-SDS-PAGE分析产物的分子质量分布,两种产物中小分子多肽呈连续分布,主要在8.0 ku以下。复合蛋白酶及中性蛋白酶酶解产物ACE抑制活性的IC50值分别为6.330 mg/m L和8.267 mg/m L。对酶解产物进行钙螯合修饰,并通过乙醇分级沉淀得到3种螯合产物,比较这3种产物及酶解产物本身的抑菌活性。各80%乙醇不溶性组分对大肠杆菌和枯草芽孢杆菌均有一定的抑制效果,对金黄色葡萄球菌无作用。
This paper analysized the determined amino acid composition and polypeptide of the enzymatic hydrolysates from squid skin. which is studied on the effect of the inhibition to the angiotensin role and the antibacterial property of Ca2＋chelate. Rsults showed that Amino acid composition was determined and the nutritional assessment based on it was carried through. The scores of ratio coefficient of amino acid were both closed to100 which indicated that the essentinal amino acid composition model of the two hydrolysates coincided with FAO/WHO model well; The peptide content of nuetral protease and protemax enzymolysis products were determined and the results were respectively 29.8% and23.0%; Based on Tricine-SDS-PAGE, Both hydrolysates mainly consisted of peptides below 8.0 ku with a continuous distribution. The IC50 of ACE inhibitory activity of protemax and neutral protease hydrolysates were 6.330 mg/mL and 8.267 mg/mL; The hydrolysates were modified by chelating Ca^2＋. Three chelating products by ethanol fractional precipitation and the hydrolysates theirselves were compared about the bacteriostatic activity. Two 80%-athonal-insoluble components had depressing effect on escherichia coli and bacillus subtilis but had no effect on staphylococcus aureus.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第1期92-98,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省科技厅重大攻关项目(2009C03017-3)
关键词
鱿鱼皮
酶解产物
抑菌
血管紧张素酶
squid skin
enzymatic hydrolyzates
anti-microbial
ACE
