抑制α-葡萄糖苷酶的活性肽的制备工艺研究

研究蛋白酶酶解制备抑制α-葡萄糖苷酶的黄豆活性肽、紫苏活性肽、胡麻蛋白活性肽的工艺条件方法。以黄豆、紫苏粕、胡麻籽粕为原料，进行单酶筛选后，以酶浓度、底物蛋白浓度、酶解时间、酶解温度、pH 值为考察因素, 以抑制剂比活力为主要指标，α-葡萄糖苷酶抑制率为参考指标, 进行单因素实验。木瓜蛋白酶酶解制备α-葡萄糖苷酶抑制活性肽的较优工艺条件为酶浓度90U/ml、底物蛋白浓度2mg/ml、酶解时间4.5h、酶解温度60℃、pH 值7.0。单因素法对蛋白酶解制备抑制 α-葡萄糖苷酶的蛋白活性肽工艺条件优化是可行的, 得到的工艺条件可为后续的深入研究提供数据支持。
关键词：α-葡萄糖苷酶抑制活性肽，木瓜蛋白酶，抑制剂比活力，α-葡萄糖苷酶抑制率

 
 
英文题目
Abstract: The technological conditions of enzymatic hydrolysis of soybean active peptides, perilla active peptides and active peptides from flaxseed protein were studied. With soybean, perilla seed meal and flax seed meal as raw materials, the enzyme concentration, substrate protein concentration, enzymolysis time, enzymolysis temperature and pH value were used as the investigation factors, and the inhibition rate of alpha glucosidase was the reference index, and the single factor experiment was carried out. The optimum conditions for the preparation of alpha glucosidase inhibitory peptide by papain were enzyme concentration 90U/ml, substrate protein concentration 2mg/ml, enzymolysis time 4.5h, enzyme hydrolysis temperature 60, and pH value of 7. It is feasible to optimize the process conditions for the preparation of protein active peptide to inhibit alpha glucosidase by single factor method. The process conditions can provide data support for further research.
Key words: α-glucosidase inhibitory activity peptide，papain，inhibitor specific energy，α-glucosidase inhibitory rate 

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