食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 172 - 178

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026968

生产与科研应用

低苦味芝麻ACE抑制肽的制备及氨基酸组成和结构分析

  • 贾聪 ,
  • 孟醒 ,
  • 游静 ,
  • 孙强 ,
  • 芦鑫 ,
  • 高锦鸿 ,
  • 黄纪念
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  • 1(河南省农业科学院 农副产品加工研究中心,河南 郑州,450002)
    2(农业农村部油料加工重点实验室,湖北 武汉,430062)
硕士,研究实习员(孙强副研究员为通讯作者,E-mail:qiangsunxy@126.com)

收稿日期: 2021-02-07

  修回日期: 2021-03-24

  网络出版日期: 2021-09-27

基金资助

河南省科技攻关项目(212102110076)

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Preparation, amino acid composition and structure analysis of low bitterness sesame ACE inhibitory peptides

  • JIA Cong ,
  • MENG Xing ,
  • YOU Jing ,
  • SUN Qiang ,
  • LU Xin ,
  • GAO Jinhong ,
  • HUANG Jinian
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  • 1(Research Center for Agricultural and Sideline Products Processing,Henan Academy of Agricultural Science,Zhengzhou 450002,China)
    2(Key Labotatory of Oil Processing,Ministry of Agriculture and Rural Affairs,Wuhan 430062,China)

Received date: 2021-02-07

  Revised date: 2021-03-24

  Online published: 2021-09-27

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摘要

为降低芝麻血管紧张素Ⅰ转换酶(angiotensin I-converting enzyme,ACE)抑制肽的苦味并明确其营养结构特性,在碱性蛋白酶(alcalase)水解基础上添加风味蛋白酶(flavourzyme),采用两步酶解芝麻粕蛋白的方法制备ACE抑制肽,评价其苦味强度及氨基酸组成,并进行质谱结构鉴定。结果表明,alcalalse/flavourzyme两步水解制备的ACE抑制肽得率和活性分别为77.88%和88.10%,高活性ACE抑制肽的分子质量主要集中于3 kDa以下,与单独alcalase水解相比,其苦味强度明显降低,必需氨基酸含量增加,营养价值较高,其中Trp-Gly-Gly-Leu(WGGL),Leu-Pro-Ser-Leu(LPSL)和Leu-Pro-Gly-Gly-Tyr(LPGGY)对ACE抑制活性的提高具有主要贡献作用。该研究为芝麻来源的高活性、低苦味降压肽的开发提供理论依据。

关键词： 芝麻; ACE抑制肽; 风味蛋白酶; 苦味; 氨基酸

本文引用格式

贾聪 , 孟醒 , 游静 , 孙强 , 芦鑫 , 高锦鸿 , 黄纪念 . 低苦味芝麻ACE抑制肽的制备及氨基酸组成和结构分析[J]. 食品与发酵工业, 2021 , 47(17) : 172 -178 . DOI: 10.13995/j.cnki.11-1802/ts.026968

Abstract

To reduce the bitterness of sesame angiotensin I-converting enzyme (ACE) inhibitory peptides and to clarify their nutritional and structural properties, the sesame ACE inhibitory peptides were prepared by two-step hydrolysis of alcalase and flavourzyme. Amino acid compositions and bitterness intensity of ACE inhibitory peptides were evaluated, and the structure was identified by mass spectrometry. The results showed that the peptide yield and ACE activity after two-step hydrolysis of alcalase and flavourzyme were 77.88% and 88.10% respectively. The molecular weights of the highly active ACE inhibitory peptides were less than 3 kDa, and the content of essential amino acids and nutritional value increased. However, the bitterness decreased than that of alcalalse hydrolysis. Among which, Trp-Gly-Gly-Leu(WGGL), Leu-Pro-Ser-Leu(LPSL) and Leu-Pro-Gly-Gly-Tyr(LPGGY) had an important contribution to the improvement of ACE inhibitory activity. This study provides a theoretical basis for the development of highly active and low bitterness antihypertensive peptides derived from sesame protein.

Key words： sesame; ACE inhibitory peptide; flavourzyme; bitter; amino acid

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