Enzyme Hydrolysis and Inhibition of Hydrolysates from Silver Carp Hypophthalmichthys molitrix Meat on AngiotensinⅠ- Converting Enzyme (ACE)

Abstract

Abstract: In this paper, four trade-proteases were chosen to hydrolyze silver carp (Hypophthalmichthys molitrix) muscle protein to obtain hydrolysates with powerful inhibitory activity on Angiotensin Ⅰ-Converting Enzyme (ACE) in Spontaneously Hypertensive Rats (SHR) serum. The results showed that the optimum conditions for As.1398 Neutrase, Flavorzyme, Alcalase and Protamex were: temperature 40℃, 55℃, 55℃, 50℃, and pH7.5, 7.0, 7.5, 6.5 respectively. In vitro experimental results indicated that the hydrolysates of 12h obtained by Flavorzyme had higher degree of hydrolysis (28.05%) and higher ACE inhibitory activity (64.75%). Different parts of silver carp were hydrolyzed by Flavorzyme at the optimum conditions derived from orthogonal experiment. They all showed good hydrolytic effect with DH (22%～40%) and rate of protein recovery (RE) about 90%. The hydrolysates of white muscle have the highest ACE inhibitory activity than other parts at the same concentration (1mg/ml).

Key words: silver carp, proteases, degree of hydrolysis, rate of recovery, ACE inhibitory peptides

Huang-Yan-Chun, XIONG Shan-Bai, ZHAO Si-Ming, LIU Zhang-Hu. Enzyme Hydrolysis and Inhibition of Hydrolysates from Silver Carp Hypophthalmichthys molitrix Meat on AngiotensinⅠ- Converting Enzyme (ACE)[J]. FOOD SCIENCE, 2006, 27(1): 203-206 https://doi.org/

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Enzyme Hydrolysis and Inhibition of Hydrolysates from Silver Carp Hypophthalmichthys molitrix Meat on AngiotensinⅠ- Converting Enzyme (ACE)

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