毕业论文——中组合设计优化酶解蓝圆鲹制备降血压肽.doc

中心组合设计优化酶解蓝圆鲹摘 要 高血压是引发心血管疾病，如心力衰竭、中风、冠心病和心肌梗塞等的重要危险因子，在世界范围内已成为严重的社会公共卫生问题。血管紧张素转化酶抑制剂 ACEI 是目前用于预防治疗高血压的重要药物之一，但化学合成的ACEI易引起恶心、呕吐、腹泻等副作用。因此，具有安全性高、副作用小、易吸收等优点的食源性ACEI尤其引人注目，已成为生物活性肽研究领域的热点之一。 蛋白酶水解法是一种新兴的水解蛋白质的方法。它和化学水解法相比，具有很多的优点，如条件温和，易控制，水解效率高，其在营养成分保持方面更是具有其独特的优点。目前人们利用酶工程技术已经从鸡肉、罗非鱼、玉米蛋白、鸡蛋蛋白等食物原料中制取降血压肽。蛋白酶的催化能力不但与本身的性质有关，而且还和它所处的环境有较大关系，如催化环境的温度、pH值、底物蛋白的性质等。 本实验以蓝圆鲹鱼为原料，用木瓜蛋白酶酶解制备降压肽。在单因素实验的基础结合三因素五水平的Central Composite模型响应面设计，通过Design-Expert软件处理，建立木瓜蛋白酶酶解蓝圆鲹蛋白制备降血压肽的三元二次回归正交模型。最终求得模型方程的最大值点为酶解温度52.55℃、pH7.97、E/S 0.03371。在此条件下，预测的水解度为24.32％，这与验证实验值存在可接受的误差。结果表明：中心组合设计是优化酶解蓝圆鲹制备降血压肽的有效途径。 关键词：酶解 蓝圆鲹 血管紧张素转化酶抑制剂 中心组合 Optimization of prepareing antihypertensive peptides from decapterus maruadsi by central composite design process ABSTRACT Hypertension is an important risk factor of triggering cardiovascular diseases such as heart failure,stroke,coronary heart diseases,myocardial infarction and so on.It had become a worldwide serious social problem of public health. Angiotensin I-converting enzyme inhibitory ACEI is one kind of important drugs for prevention and treatment of hypertension, but chemical synthesis of ACEI is extremely easy to cause queasiness, vomit, diarrhea and other side effects. Therefore, ACEI peptides from food protein are especially noticeable because of its advantages which includeing safty,little side effects, easily absorbed, and so on, and become one of the focuses in the bioactive peptides research fields. Hydrolyzing with proteolytic enzyme is a new method of protein hydrolysis. It has many advantages, compared with chemical hydrolysis , such as mild reactive conditions , fine control, hydrolysis of high efficiency, besides,in terms of nutrients to maintain, it has a unique advantage. At present,preparing of antihypertensive peptides from food-stuff,such as ingredients the chicken, tilapia, corn protein, egg protein and so on, by enzyme engineering technology, has been reported.The capability of catalysis by protease not only