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浙江大学学报（农业与生命科学版）
  2012, Vol. 38 Issue (4): 511-518    DOI: 10.3785/j.issn.1008-9209.2012.04.021
Food sciences     
Technology optimization on preparing angiotensin Iconverting enzyme inhibitory peptides with enzymatic hydrolysis of major royal jelly proteins by utilizing pepsin and trypsin
ZHANG Weiguang1, YUAN Peng1, YIN  Zhihong2, QIU Wei2, SHEN Lirong1
1. College of Biosystems and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Hangzhou Biyutian Healthcare Production Co.， Ltd., Hangzhou 311500, China
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Abstract  Major royal jelly proteins (MRJPs) were hydrolyzed with pepsin and trypsin, and the effects of substrate concentration, pH value, enzyme response time and proteinase concentration on the hydrolysis efficiency were analyzed, and the orthogonal test analysis of combined action of pepsin and trypsin were done. The enzymolysis products of MRJPs (HMRJPs) were separated to prepare the angiotensin Iconverting enzyme (ACE) inhibitory peptides by ultrafiltration technique. The results showed that the optimized technical parameters were as follows: enzymatic hydrolysis of MRJPs with 1% pepsin at pH 2.0 for 2 h, then 1% trypsin at pH 7.5 for 2 h at 37 ℃. The degree of hydrolysis and total nitrogen recovery of MRJPs under the optimal  condition were 28.7% and 35.5%, respectively. No obvious protein bands were shown for enzymolysis products of MRJPs (HMRJPs) by sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDSPAGE). Three kinds of ACE inhibitory peptides, ranging from <1, 15 and > 5 ku, were separated by ultrafiltration separation of HMRJPs. The 50% inhibitory concentration (IC50) values of the three kinds of ACE inhibitory peptides were 0.33, 0.61, and 1.09 mg·mL-1, respectively, which exhibited that the peptides with molecular mass <1 ku possessed most high ACE inhibitory activity. The results above provide a scientific basis for developing functional food of antihypertension.

Published: 25 July 2012
CLC:  TS 201  
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ZHANG Weiguang1
YUAN Peng1
YIN Zhihong2
QIU Wei2
SHEN Lirong1
Cite this article:

ZHANG Weiguang1, YUAN Peng1, YIN Zhihong2, QIU Wei2, SHEN Lirong1. Technology optimization on preparing angiotensin Iconverting enzyme inhibitory peptides with enzymatic hydrolysis of major royal jelly proteins by utilizing pepsin and trypsin. , 2012, 38(4): 511-518.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2012.04.021     OR     http://www.zjujournals.com/agr/Y2012/V38/I4/511


胃-胰蛋白酶水解蜂王浆主蛋白制备血管紧张素转化酶抑制肽工艺的优化

采用胃胰蛋白酶水解蜂王浆主蛋白(MRJPs)，对底物浓度、pH值、酶作用时间和蛋白酶浓度对水解效果的影响进行单因素分析，然后通过正交试验对胃胰蛋白酶共同作用的酶解工艺进行优化；最后采用超滤分离技术对王浆主蛋白水解产物(HMRJPs)进行分离，以制备血管紧张素转化酶（ACE）抑制肽。结果表明:优化的酶解工艺为37 ℃恒温、质量比为1%的胃蛋白酶（pH=2.0）和胰蛋白酶（pH=7.5）各水解2 h；在最佳工艺条件下，MRJPs水解度为28.7%，总氮回收率为35.5%；通过SDSPAGE电泳未检测到MRJPs水解产物（HMRJPs）含有明显的蛋白条带；采用超滤法对HMRJPs分离得到分子质量范围为<1、1~5和>5 ku的3类血管紧张素转化酶（ACE）抑制肽，其ACE半抑制质量浓度(IC50)分别为0.33、0.61和1.09 mg·mL-1，即以分子质量<1 ku的产物活性最强。该结果为利用王浆主蛋白开发降压功能食品提供了科学依据。
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