Preparation and Separation of ACE Inhibitory Peptides from Hydrolyzed Squid Liver Protein

doi:10.7506/spkx1002-6630-201018032

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 139-142.doi: 10.7506/spkx1002-6630-201018032

• Processing Technology • Previous Articles Next Articles

Preparation and Separation of ACE Inhibitory Peptides from Hydrolyzed Squid Liver Protein

XIE Chao，LIN Lin，QIU Xiao-hua，LIN Ya-ping

College of Food and Pharmacology, Zhejiang Ocean University, Zhoushan 316000, China

Received:2010-06-23 Revised:2010-08-27 Online:2010-09-25 Published:2010-12-29
Contact: XIE Chao E-mail:xc750205@163.com

Abstract

Abstract:

Squid liver as a byproduct of squid processing was processed into protein. The protein was enzymatically hydrolyzed and ACE inhibitory peptides were obtained from the hydrolysate after ultrafiltration and Sephadex G-50 fractionation. Pepsin was found optimal for the hydrolysis of squid liver protein. The optimal pepsin hydrolysis conditions for both higher degree of hydrolysis and ACE inhibitory ratio were as follows: substrate concentration 2.5%; enzyme/substrate ratio 2%; and temperature 36 ℃ for a hydrolysis duration of 22 h. The smaller molecular weight fractions after ultrafiltration through a membrane with 20 kD molecular weight cutoff (MWCO) were fractionized on Sephadex G-50 column, resulting in five elution peaks. Among them, fraction (peak) B presented the highest ACE inhibitory activity, with an IC50 of 1.80 mg/mL.

Key words: squid liver protein, hydrolysate, ACE inhibitory peptides

CLC Number:

R151.1

XIE Chao，LIN Lin，QIU Xiao-hua，LIN Ya-ping. Preparation and Separation of ACE Inhibitory Peptides from Hydrolyzed Squid Liver Protein[J]. FOOD SCIENCE, 2010, 31(18): 139-142 https://doi.org/10.7506/spkx1002-6630-201018032

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Preparation and Separation of ACE Inhibitory Peptides from Hydrolyzed Squid Liver Protein

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