Enzymolysis Research on Preparation of Angitensin Coverting Enzyme Inhibitory Peptides from Pinctada martensii Protein

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 128-131.

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Enzymolysis Research on Preparation of Angitensin Coverting Enzyme Inhibitory Peptides from Pinctada martensii Protein

HAO Ji-Ming, ZHANG Chao-Hua, GUO Shun-Tang

1.College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524025,China; (2.College of Food Science and Nutritional Engineering,China Agricultrual University,Beijing 100081,China

Online:2007-05-15 Published:2011-12-31

Abstract

Abstract: The enzymolysis methods of angiotensin coverting enzyme inhibitory peptides（ACEIP）from the edible parts of Pinctada martensii were studied in this paper.The amino acid score is 83 and it suits to prepare ACEIP.The optimized enzymolysis conditions,including selection of optimal protease,were estibilished.The inhibitory activity of pepsin’s enzymatic hydrolysate was best among 6 proteases selected in this research.The optimal conditions are:pH 2.2,hydrolysis temperature 39℃,enzyme concentration 3%,enzymolysis time 6.0 hours and substrates concentration 12%.In such conditions,the inhibitory activity of pepsin’s enzymatic hydrolysate and the IC50are 81.7% and 1.323 mg/ml,respectively.

Key words: Pinctada martensii, angiotensin coverting enzyme inhibitory peptides, enzymolysis

HAO Ji-Ming, ZHANG Chao-Hua, GUO Shun-Tang. Enzymolysis Research on Preparation of Angitensin Coverting Enzyme Inhibitory Peptides from Pinctada martensii Protein[J]. FOOD SCIENCE, 2007, 28(5): 128-131.

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Enzymolysis Research on Preparation of Angitensin Coverting Enzyme Inhibitory Peptides from Pinctada martensii Protein

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