食品科学 ›› 2018, Vol. 39 ›› Issue (4): 6-12.doi: 10.7506/spkx1002-6630-201804002

• 食品化学 • 上一篇    下一篇

动植物源蛋白体外消化产物结构性质及ACE抑制活性

梁婷婷1,佟立涛2,蒲华寅1,王丽丽2,周闲容2,鞠志远2,周素梅2,黄峻榕1,*   

  1. (1.陕西科技大学食品与生物工程学院,陕西西安 710021;2.中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京 100193)
  • 出版日期:2018-02-25 发布日期:2018-02-02
  • 基金资助:
    国家自然科学基金青年科学基金项目(31401505);陕西省科技统筹创新工程计划项目(2016KTCL02-23); 中国农业科学院农产品加工研究所创新工程-谷物加工与品质调控团队项目

Structures and Angiotensin Converting Enzyme (ACE) Inhibitory Activity of in Vitro Digests of Animal and Plant Proteins

LIANG Tingting1, TONG Litao2, PU Huayin1, WANG Lili2, ZHOU Xianrong2, JU Zhiyuan2, ZHOU Sumei2, HUANG Junrong1,*   

  1. (1. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;2. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
  • Online:2018-02-25 Published:2018-02-02

摘要: 为揭示动植物源蛋白对于血压调节功能上的差异是否由蛋白肽的血管紧张素转化酶(angiotensin conversion enzyme,ACE)抑制活性所引起,动植物蛋白经体外消化后,对蛋白肽的ACE活性抑制进行研究。采用胃蛋白酶-胰蛋白酶两步消化法,水解植物蛋白(大米、燕麦、大豆、豌豆)、红肉蛋白(猪肉、牛肉)和白肉蛋白(鸡肉)。测定所获蛋白肽的水解度、分子质量分布、氨基酸组成及其ACE抑制率。结果表明,随着蛋白质水解度的增加和分子质量的减小,3类蛋白消化产物的ACE活性抑制率均相应增大。其中,植物蛋白消化产物ACE抑制率最高(60.41%),红肉蛋白最低(40.13%)。对蛋白质消化产物的氨基酸组成进行分析,结果表明,植物蛋白和白肉蛋白消化产物的疏水性氨基酸含量均显著高于红肉蛋白。3类蛋白中消化产物的疏水性氨基酸含量越高,则ACE抑制活性越高,说明疏水性氨基酸含量高可能是植物蛋白肽具有高的ACE抑制活性的主要原因之一。

关键词: 植物蛋白, 红肉蛋白, 白肉蛋白, 体外消化, 血管紧张素转化酶

Abstract: This study aimed to reveal whether the difference in hypotensive activity between animal and plant proteins could be caused by the angiotensin conversion enzyme (ACE) inhibitory activity of peptides present in protein digests. The ACE inhibitory activity of peptides derived from in vitro digestion of plant and animal proteins was assessed. The in vitro digestion of plant proteins (rice, oat, soybean, and pea), red meat proteins (pork and beef), and white meat protein (chicken) was carried out by using a two-step process of hydrolysis with pepsin and trypsin. The hydrolysis degree, relative molecular weight distribution, amino acid composition and ACE inhibition rate of the obtained peptides were determined. The results showed that the inhibition percentage of ACE activity by protein digests increased with the increase in the degree of hydrolysis and consequently the decrease in the relative molecular weight. Among all protein digests, the ACE inhibition rate of plant protein digests was the highest (60.41%), while the lowest value (40.13%) was observed for red meat protein digests. The amino acid composition of protein digests showed that the levels of hydrophobic amino acids in both plant protein and white meat protein digests were significantly higher than in red meat protein digests. The higher the concentration of hydrophobic amino acids in protein digests was, the higher the ACE inhibitory activity was. It was suggested that the high content of hydrophobic amino acids may be one of the main causes of the ACE inhibitory activity of plant protein-derived peptides.

Key words: plant protein, red meat protein, white meat protein, in vitro digestion, angiotensin converting enzyme (ACE)

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