| 吴红洋,姜太玲,申光辉,等.花椒籽蛋白降血压肽的加工适应性研究[J].中国油脂,2015,40(2):.[WU Hongyang,JIANG Tailing,SHEN Guanghui，etc.Processing adaptability of antihypertensive peptides derived from pepper seed protein[J].China Oils and Fats,2015,40(2):.] |
| 花椒籽蛋白降血压肽的加工适应性研究 |
| Processing adaptability of antihypertensive peptides derived from pepper seed protein |
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| DOI： |
| 中文关键词: 花椒籽蛋白 降血压肽 超滤 氨基酸组成 理化性质 加工特性 消化稳定性 |
| 英文关键词:pepper seed protein antihypertensive peptides ultrafiltration amino acid composition physicochemical property processing characteristics digestion stability |
| 基金项目: |
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| 摘要点击次数: 1416 |
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| 中文摘要: |
| 在利用花椒籽蛋白制备得到降血压肽基础上，进一步研究花椒籽蛋白降血压肽的加工特性。将花椒籽蛋白酶解液经过截留相对分子质量为5 kDa的超滤膜进行纯化，测定不同相对分子质量的氨基酸组成，研究截留液组分的理化性质以及经胃肠道消化后对其ACE抑制率的影响。结果表明：花椒籽蛋白酶解液经超滤之后透过液的ACE抑制活性提高，达到78.76%；各组分氨基酸组成较齐全，其中谷氨酸含量最高；截留液在较宽的pH（2.0～10.0）范围内溶解性良好；有较高的吸油性；在pH 2.0~10.0范围内，起泡性呈先降低后升高的趋势，但泡沫稳定性正相反；乳化性随着pH的升高而增大，但乳化稳定性先降低后升高；热处理（60～95℃）、光照、pH和糖类对其ACE抑制率影响较小。此外，花椒籽蛋白降血压肽经胃肠道蛋白酶消化后，ACE抑制活性基本不变，具有抗消化性。 |
| 英文摘要: |
| On the basis of the antihypertensive peptides prepared from pepper seed protein，the processing properties of antihypertensive peptides were studied. The enzymatic hydrolysate of pepper seed protein was purified through ultrafiltration membrane with relative molecular weight cutoff（MWCO）5 kDa，then the amino acid compositions of different relative molecular weights were determined. The physicochemical property of retentate and effect of in vitro gastrointestinal protease on inhibitory activity of angiotensin converting enzyme （ACE） were investigated. The results showed that the ACE inhibitory activity of permeate of pepper seed protein enzymatic hydrolysate improved after ultrafiltration，reaching 78.76%. The amino acid composition of antihypertensive peptides was complete，and the content of glutamic acid was the highest. The solubility of retentate was good in a wide range of pH(2.0-10.0),and its oil absorbency was high;with pH rising from 2.0 to 10.0,the foaming property of retentate first reduced then increased, while the foam stability was opposite;the emulsifying ability of retentate improved with the increase of pH,while the emulsion stability first decreased then went up;heat treatment (60-95℃),light,pH and sugar had small influence on ACE inhibitory activity of antihypertensive peptides. Meanwhile，when the antihypertensive peptides were digested by gastrointestinal protease，its ACE inhibitory activity changed a little，which were resistant to digestion. |
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