牡蛎功能短肽的制备及ACE 抑制活性.pdfVIP

第 23 卷第 2 期 无 锡 轻 工 大 学 学 报 Vol. 23 　No. 2 　 　 　 　　　　 　 2004 年 3 月 Journal of Wuxi University of Light Industry 　 　 　　　　 Mar. 　2004 ( ) 文章编号 :1009038X 2004 　 牡蛎功能短肽的制备及 ACE 抑制活性 于 娅 , 　杨瑞金 , 　王 璋 (江南大学 食品学院 ,江苏 无锡 214036) 摘　要 : 以新鲜无壳牡蛎为原料,采用酶水解的方法制备牡蛎短肽 ,经 Sephadex G15 分离 ,并用 HPLC 测定其相对分子质量分布 ,通过 HPLC 法定量马尿酸测定各组分的 ACE ( 血管紧张素转化 ) 酶 抑制活性。结果表明 ,牡蛎水解液中相对分子质量较大和较小部分的ACE 抑制活性偏低 ,只有 相对分子质量在一定范围内的短肽 ,对 ACE 具有较好的抑制作用 ,质量浓度为 0. 4 mg/ mL 的牡蛎 功能短肽的 ACE 抑制率为 51. 4 %. 关键词 : 牡蛎功能短肽 ;ACE 抑制活性 ;抑制率 中图分类号:Q 514. 3 文献标识码 : A Preparation of Oyster Functional Oligopeptides and Its ACE Activity Inhibition Ca pability YU Ya , 　YAN G Ruijin , 　WAN G Zhang ( School of Food Science and Technology , Southern Yangtze University , Wuxi 214036 , China) Abstract : To prepare Oyster Functional Oligopeptides (OFO) with ACE activity inhibition capabilit y , The fresh oysters without shells was hydrolysed by a microbial protease alcalase. The OFO were separated from the hydrolyzate by Sephadex G15 , their molecular weight distribution was determined by HPLC , and the ACE activity inhibitory capabilit y grouped with different molecular weights was assayed by HPLC method. The results showed that OFO with high and low molecular weights had low ability in inhibiting ACE activity , and only short chain peptides with a certain molecular weight range had high ability. The inhibition rate was up to 51. 4 % at the concentration of 0. 4 mg/ mL . Key words :