- 期刊
酵素水解雞腿骨蛋白質製備活性胜肽之研究Ⅰ：水解液製備與血管收縮素轉換酶抑制活性分析
The Study on Development of Bioactive Peptides Derived from Chicken Leg Bone Protein Ⅰ: Preparation of Chicken Leg Bone Hydrolysates and ACE Inhibitory Activity
摘要
本研究乃以雞肉加工廠的副產物－雞腿骨為原料，分別利用Alcalase、Pepsin、Trypsin三種酵素進行水解12小時，水解期間每2小時收集水解液並冷凍乾燥之，進而分析其pH值、可溶性蛋白質、胜肽含量、水解率、血管收縮素轉換酶抑制能力等的變化，藉以探討活性胜肽製備之可行性。結果顯示，雞腿骨含有粗蛋白高達23.5%，經酵素水解後，其水解液皆具有抑制血管收縮素轉換酶(Angiotensin I converting enzyme, ACE)的活性，其中又以Alcalase酵素處理組經過水解12小時後有最好的水解率(69.7%)與最高的胜肽含量(35.5mg/mL)，且10小時的水解液對ACE有最高的抑制活性(72.9%)，未來可進一步的利用來開發功能性保健食品。
並列摘要
The purposes of this study were to develop bioactive peptides obtained from hydrolysis of chicken leg bone protein by various enzymes such as Alcalase, pepsin and trypsin. Chicken leg bone was collected from chicken meat processing factory and hydrolyzed for 12h with various enzymes. The hydrolysates were gathered in every 2h and lyophilized to investigate the change of pH value, soluble protein, peptide content, degree of hydrolysis (DH) and ACE inhibitory activity. High amounts of crude protein were found in chicken leg bone (23.5%). After digestion with various enzymes, all hydrolysates showed inhibition on ACE. Hydrolysates of Alcalase after 12h of hydrolysis showed highest peptide content (35.5mg/mL), DH (69.7%) and higher inhibition on ACE, especially at 10h of hydrolysis. Chicken leg bone had high potential to be utilized and produce ACE inhibitory peptides as an ingredient of functional food.