文档介绍：2 2 2
2
2
2
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:1009 038X(2004) 02 0049 04
牡蛎功能短肽的制备及2 2 2 2 ACE 抑制活性
2
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 G 15 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 Capability
YU Ya , YAN G Rui jin , 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 capability ,
The fresh oysters without shells was hydrolysed by a microbial protease alcalase. The OFO were
separated from the hydrolyzate by Sephadex G 15 , their molecular weight distribution was determined
by HPLC , and the ACE activity inhibitory capability 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 wa