食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
17期
65-68
,共4页
刘恭%高维东%纪银莉%宋礼%何潇%谢小冬
劉恭%高維東%紀銀莉%宋禮%何瀟%謝小鼕
류공%고유동%기은리%송례%하소%사소동
牦牛乳酪蛋白%抗凝血肽%抗凝血活性
牦牛乳酪蛋白%抗凝血肽%抗凝血活性
모우유락단백%항응혈태%항응혈활성
yak casein protein%anticoagulant peptide%anticoagulant activity
酪蛋白为牛乳中主要的蛋白形式,不仅能为生物体生长发育提供必需的氨基酸,而且酶解后可得到一系列具有重要生理功能的生物活性肽,抗凝血肽就是其中一种,毒副作用小、抗凝血效果明显,可作为心脑血管疾病治疗的潜在药物。本试验以牦牛乳酪蛋白为原料,采用胰蛋白酶酶解酪蛋白制备抗凝血肽,通过筛选显著单因素和设计正交试验,确定了牦牛乳酪蛋白抗凝血肽最佳制备条件为:温度为30℃、pH为6.2、底物浓度为4%、酶底比为1.75%、反应时间为3 h。在该条件下所制备的抗凝血肽的抗凝血效价单位数可达837.4 U/mg。
酪蛋白為牛乳中主要的蛋白形式,不僅能為生物體生長髮育提供必需的氨基痠,而且酶解後可得到一繫列具有重要生理功能的生物活性肽,抗凝血肽就是其中一種,毒副作用小、抗凝血效果明顯,可作為心腦血管疾病治療的潛在藥物。本試驗以牦牛乳酪蛋白為原料,採用胰蛋白酶酶解酪蛋白製備抗凝血肽,通過篩選顯著單因素和設計正交試驗,確定瞭牦牛乳酪蛋白抗凝血肽最佳製備條件為:溫度為30℃、pH為6.2、底物濃度為4%、酶底比為1.75%、反應時間為3 h。在該條件下所製備的抗凝血肽的抗凝血效價單位數可達837.4 U/mg。
락단백위우유중주요적단백형식,불부능위생물체생장발육제공필수적안기산,이차매해후가득도일계렬구유중요생리공능적생물활성태,항응혈태취시기중일충,독부작용소、항응혈효과명현,가작위심뇌혈관질병치료적잠재약물。본시험이모우유락단백위원료,채용이단백매매해락단백제비항응혈태,통과사선현저단인소화설계정교시험,학정료모우유락단백항응혈태최가제비조건위:온도위30℃、pH위6.2、저물농도위4%、매저비위1.75%、반응시간위3 h。재해조건하소제비적항응혈태적항응혈효개단위수가체837.4 U/mg。
Casein was the main protein in milk, not only provided the necessary amino acids for the organism growth, but also can get a series of bioactive peptides had important physiological functions after enzymolysis , and anticoagulant peptide had little side-effect and observably anticoagulant effect was one of them , it can be used as a potential drug to cure cardiovascular and cerebrovascular diseases. In this experiment , In order to obtain high activity anticoagulant peptide from yak casein protein, an method that enzyme hydrolysis casein protein was used and established the optimal preparation conditions through sequential steps of screening single-factor and designing orthogonal test. It was determined as enzymolysis temperature 30℃, pH6.2, substrate concentration 4%,the amount of enzyme 1.75%, reaction time 3 h. The anticoagulant potency unit fate could reach 837.4 U/mg under the optimized conditions.