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中國精品科技期刊2020

超聲波預處理酶解制備茶渣蛋白ACE抑制肽及其活性分析

代成 譚梓銘 張陽 李璐 李雁 解新安

代成,譚梓銘,張陽,等. 超聲波預處理酶解制備茶渣蛋白ACE抑制肽及其活性分析[J]. 食品工業科技,2022,43(16):192?200. doi:  10.13386/j.issn1002-0306.2021100286
引用本文: 代成,譚梓銘,張陽,等. 超聲波預處理酶解制備茶渣蛋白ACE抑制肽及其活性分析[J]. 食品工業科技,2022,43(16):192?200. doi:  10.13386/j.issn1002-0306.2021100286
DAI Cheng, TAN Ziming, ZHANG Yang, et al. Ultrasonic Pre-treatment for the Preparation of ACE-inhibitory Peptides from the Tea Residue Protein through Enzymatic Hydrolysis and Its Stability[J]. Science and Technology of Food Industry, 2022, 43(16): 192?200. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100286
Citation: DAI Cheng, TAN Ziming, ZHANG Yang, et al. Ultrasonic Pre-treatment for the Preparation of ACE-inhibitory Peptides from the Tea Residue Protein through Enzymatic Hydrolysis and Its Stability[J]. Science and Technology of Food Industry, 2022, 43(16): 192?200. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021100286

超聲波預處理酶解制備茶渣蛋白ACE抑制肽及其活性分析

doi: 10.13386/j.issn1002-0306.2021100286
基金項目: 國家茶葉產業技術體系項目(CARS-19)。
詳細信息
    作者簡介:

    代成(1998?),男,碩士研究生,研究方向:食品加工與優化,E-mail:1787975643@qq.com

    通訊作者:

    解新安(1964?),男,博士,研究員,研究方向:食品加工與模擬,E-mail:xinanxie@scau.edu.cn

  • 中圖分類號: TQ936.1

Ultrasonic Pre-treatment for the Preparation of ACE-inhibitory Peptides from the Tea Residue Protein through Enzymatic Hydrolysis and Its Stability

  • 摘要: 血管緊張素轉換酶(Angiotensin-I Converting Enzyme,ACE)在血壓調節中扮演重要角色,抑制其活性有利于維持血壓平衡。食源性ACE抑制肽具有安全、易吸收的特點,受到廣泛關注。本研究旨在從茶渣蛋白中獲得一種具有高ACE抑制活性的新肽。以ACE抑制率為指標,通過對三種超聲方式的比較,確定最佳超聲方式;以單因素實驗為基礎,進行響應面優化確定最佳超聲波預處理參數;酶解液分離純化運用超濾的方法,并對截留分子量小于3 kDa組分進行穩定性分析。結果表明,超聲波預處理為最佳處理方式,得最優條件為超聲功率300 W、超聲溫度45 ℃、超聲時間25 min。在最佳超聲波預處理條件下,ACE抑制率為64.8%,相比于未超聲組54.1%提高了10.7%;當截留分子量小于3 kDa時,ACE抑制肽的抑制率為82.3%,相比于原始酶解液提高了17.5%。當溫度30 ℃升溫至90 ℃,ACE抑制肽的抑制率從82.3%降低至78.3%,減少了4.3%;酸堿度、鹽溶液變化其對ACE抑制率表現穩定;模擬消化環境中8 h后,ACE抑制率從82.3%降為62.3%。
  • 圖  1  不同蛋白酶處理對酶解產物ACE抑制率的影響

    Figure  1.  Effects of different enzymes on ACE inhibitory rate of tea residue proteins

    圖  2  不同超聲方式對茶渣ACE肽抑制率的影響

    Figure  2.  Effect of different ultrasonic methods on ACE peptide inhibition rate of tea residue

    圖  3  超聲功率對ACE抑制率的影響

    Figure  3.  Influence of ultrasonic power on ACE inhibitory rate

    圖  4  超聲溫度對ACE抑制率的影響

    Figure  4.  Influence of ultrasonic temperature on ACE inhibitory rate

    圖  5  超聲時間對ACE抑制率的影響

    Figure  5.  Influence of ultrasonic time on ACE inhibitory rate

    圖  6  各因素交互作用對ACE抑制率影響的響應面圖

    Figure  6.  Response surface map of interaction of factors on ACE inhibition rate

    圖  7  溫度對Tpep-4組分的ACE抑制率影響

    Figure  7.  Effect of temperature on the ACE inhibitory rate of Tpep-4

    圖  8  pH對Tpep-4組分的ACE抑制率影響

    Figure  8.  Effect of pH on the ACE inhibitory rate of Tpep-4

    注:不同字母a、b、c、d、e代表同一pH樣本在不同時間條件下的ACE抑制活性的差異顯著(P<0.05)。

    圖  9  鹽濃度對Tpep-4組分的ACE抑制率影響

    Figure  9.  Effect of salt concentration on the ACE inhibitory rate of Tpep-4

    表  1  響應面試驗因素與水平

    Table  1.   Variables and levels used for central composite design

    因素編碼水平
    ?101
    A超聲功率(W)250300350
    B超聲溫度(℃)404550
    C超聲時間(min)203040
    下載: 導出CSV

    表  2  Box-Behnken試驗設計及結果

    Table  2.   Experimental design and results for Box-Behnken

    實驗號超聲功率(W)超聲溫度(℃)超聲時間(min)ACE抑制率(%)
    1350403049.7
    2300453065.5
    3250454055.3
    4350454053.5
    5350503052.3
    6250452058.7
    7300453064.9
    8300502056.3
    9300402056.3
    10250503056.3
    11350452049.8
    12300453066.1
    13300453064.7
    14300404053.9
    15300504054.9
    16300453064.5
    17250403054.3
    下載: 導出CSV

    表  3  回歸方程方差分析表

    Table  3.   Analysis of variance of regression model

    變量來源平方和自由度平均方差FP顯著性
    模型506.77956.3171.61<0.0001**
    A45.56146.5659.210.0001**
    B3.9213.924.990.0607
    C1.5311.531.950.2056*
    AB0.0910.090.110.7451
    AC12.60112.6016.030.0052**
    BC0.2510.250.320.5905
    A2183.831183.83233.77< 0.0001**
    B2131.221131.22166.87<0.0001**
    C281.79181.79104.02<0.0001**
    殘差5.5070.79
    失擬項4.2731.424.620.0866
    純誤差1.2340.31
    總和512.2816
    下載: 導出CSV

    表  4  不同分子量范圍的茶渣ACE肽的抑制率

    Table  4.   Comparison of ACE inhibitory peptides from tea residue with different molecular weight

    >10 kDa5~10 kDa3~5 kDa<3 kDa
    ACE抑制率(%)48.654.974.582.3
    下載: 導出CSV

    表  5  茶渣ACE抑制肽體外模擬消化實驗結果

    Table  5.   Results of in vitro simulated digestion of tea residue ACE inhibitory peptides

    時間(h)Tpep-4胃蛋白酶作用胰蛋白酶作用
    012345678
    ACE抑制率(%)82.3±0.20a78.3±0.15b76.4±0.25c75.0±0.20d73.3±0.25e72.0±0.20f70.2±0.47g67.5±0.15h65.2±0.20i
    注:肩標字母不同表示差異顯著(P<0.05)。
    下載: 導出CSV
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  • 收稿日期:  2021-10-27
  • 網絡出版日期:  2022-08-11
  • 刊出日期:  2022-08-11

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