类蛋白反应修饰牦牛乳酪蛋白降血压肽的工艺研究

doi:10.3969/j.issn.1004-1524.20240889

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (12): 2593-2601.DOI: 10.3969/j.issn.1004-1524.20240889

类蛋白反应修饰牦牛乳酪蛋白降血压肽的工艺研究

王基文¹(), 郭星晨¹^,², 李华鑫¹, 陈颖¹, 周成刚³, 杨忠³, 高丹丹¹^,^*()

1.西北民族大学生物医学研究中心,中国-马来西亚国家联合实验室,甘肃兰州 730030
2.西北民族大学生命科学与工程学院,甘肃兰州 730124
3.兰州市第二人民医院,甘肃兰州 730046

收稿日期:2024-10-17 出版日期:2025-12-25 发布日期:2026-01-09
作者简介:王基文(2002—),女,蒙古族,河南南阳人,硕士研究生,研究方向为食品生物工程。E-mail: 2862814016@qq.com
通讯作者: *高丹丹,E-mail: gaodan0322@163.com
基金资助:
甘肃省重点人才项目(2024RCXM45);兰州市青年科技人才创新项目(2023-QN-69);甘肃省高校青年博士支持项目(2023QB-001);甘肃省科技计划科技重大专项计划——科技成果转化引导专项(24ZDCP001);甘肃省技术创新引导计划(23CXGP0002);甘肃省陇原青年英才

Study on the process of modifying antihypertensive peptides from yak milk casein via plastein reaction

WANG Jiwen¹(), GUO Xingchen¹^,², LI Huaxin¹, CHEN Ying¹, ZHOU Chenggang³, YANG Zhong³, GAO Dandan¹^,^*()

1. China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, China
2. College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730124, China
3. The No. 2 People’s Hospital of Lanzhou, Lanzhou 730046, China

Received:2024-10-17 Online:2025-12-25 Published:2026-01-09

摘要/Abstract

摘要： 食源性降血压肽能够通过竞争性抑制或非竞争性抑制的方法抑制血管紧张素转化酶(ACE)的活性,从而达到降低血压的作用,是极具发展前景的食品功能因子。本研究以青藏高原特色资源牦牛乳酪蛋白为原料,用发酵法制备降血压肽,并采用类蛋白反应对制备出的降血压肽进行修饰以提升其ACE抑制活性,分析不同外源氨基酸修饰产物对产物ACE抑制率和游离氨基酸减少量的影响,并在单因素试验的基础上结合响应面法优化类蛋白反应的工艺条件。结果显示,最佳工艺参数为:外源氨基酸为脯氨酸,反应温度53 ℃,pH值7.0,中性蛋白酶添加量4 813 U·g^-1,反应时间3 h。在此条件下,产物的ACE抑制率可以达到(80.18±0.28)%。该研究可为食源性降血压肽的开发利用提供理论依据,为青藏高原地区特色食品资源的开发和附加值提升提供新思路。

关键词: 牦牛乳酪蛋白, 降血压肽, 类蛋白反应, 响应面优化

Abstract:

Food-derived antihypertensive peptides can inhibit the activity of angiotensin converting enzyme (ACE) through competitive inhibition or non-competitive inhibition, thereby achieving the effect of lowering blood pressure, which are food functional factors with great development prospects. In this study, yak milk casein, a characteristic resource of the Qinghai-Xizang Plateau, was used as the raw material to prepare antihypertensive peptides by fermentation. The plastein reaction was employed to modify the prepared antihypertensive peptides to enhance their ACE inhibitory activity. The effects of different exogenous amino acid modifiers on the ACE inhibition rate of the product and the reduction rate of free amino acids content were analyzed. On the basis of single-factor experiments, the response surface methodology was combined to optimize the process conditions of the plastein reaction. The results showed that the optimal process parameters were as follows: proline as the exogenous amino acid, reaction temperature of 53 ℃, pH value of 7.0, neutral protease addition amount of 4 813 U·g^-1, and reaction time of 3 h. Under these conditions, the ACE inhibition rate of the product could reach (80.18±0.28)%. This study can provide a theoretical basis for the development and utilization of food-derived antihypertensive peptides, and offer new ideas for the development of characteristic food resources and the improvement of added value in the Qinghai-Xizang Plateau region.

Key words: yak milk casein, antihypertensive peptide, plastein reaction, response surface optimization

中图分类号:

TS252.1

王基文, 郭星晨, 李华鑫, 陈颖, 周成刚, 杨忠, 高丹丹. 类蛋白反应修饰牦牛乳酪蛋白降血压肽的工艺研究[J]. 浙江农业学报, 2025, 37(12): 2593-2601.

WANG Jiwen, GUO Xingchen, LI Huaxin, CHEN Ying, ZHOU Chenggang, YANG Zhong, GAO Dandan. Study on the process of modifying antihypertensive peptides from yak milk casein via plastein reaction[J]. Acta Agriculturae Zhejiangensis, 2025, 37(12): 2593-2601.

图/表 8

表1 响应面试验设计各因素不同水平的设定值

Table 1 Setting values of factors under different levels in response surface test design

水平 Level	各因素不同水平的设定值 Setting values of factors under different levels
水平 Level	A	B	C
-1	40	6	4 000
0	50	7	5 000
1	60	8	6 000

图1 氨基酸种类对血管紧张素转化酶(ACE)抑制率和游离氨基酸减少量的影响柱上无相同字母的表示同一指标下不同处理间差异显著(p<0.05)。

Fig.1 Effect of amino acid type on angiotensin-converting enzyme (ACE) inhibition rate and reduction rate of free amino acids content Bars marked without the same letters indicate significant (p<0.05) difference within treatments under the same index.

图2 反应温度对血管紧张素转化酶(ACE)抑制率的影响

Fig.2 Effect of reaction temperature on angiotensin-converting enzyme (ACE) inhibition rate

图3 反应时间对血管紧张素转化酶(ACE)抑制率的影响

Fig.3 Effect of reaction time on angiotensin-converting enzyme (ACE) inhibition rate

图4 pH值对血管紧张素转化酶(ACE)抑制率的影响

Fig.4 Effect of pH value on angiotensin-converting enzyme (ACE) inhibition rate

图5 酶添加量对血管紧张素转化酶(ACE)抑制率的影响

Fig.5 Effect of enzyme addition level on angiotensin-converting enzyme (ACE) inhibition rate

表2 Box-Behnken试验设计与结果

Table 2 Box-Behnken experimental design and results

序号 ID	各因素的设定值Setting values of factors			Y
序号 ID	A/℃	B	C/(U·g^-1)	Y
1	40	6.0	5 000	64.22
2	60	6.0	5 000	77.06
3	40	8.0	5 000	74.31
4	60	8.0	5 000	66.97
5	40	7.0	4 000	65.14
6	60	7.0	4 000	76.15
7	40	7.0	6 000	72.48
8	60	7.0	6 000	65.14
9	50	6.0	4 000	64.22
10	50	8.0	4 000	73.39
11	50	6.0	6 000	66.97
12	50	8.0	6 000	64.22
13	50	7.0	5 000	80.60
14	50	7.0	5 000	80.56
15	50	7.0	5 000	80.54
16	50	7.0	5 000	79.56
17	50	7.0	5 000	79.34

图6 反应时间(A)、pH值(B)、酶添加量(C)的交互作用对血管紧张素转化酶(ACE)抑制率的影响

Fig.6 Effect of interactions of reaction temperature (A), pH value (B) and enzyme addition level (C) on angiotensin-converting enzyme (ACE) inhibition rate

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类蛋白反应修饰牦牛乳酪蛋白降血压肽的工艺研究

Study on the process of modifying antihypertensive peptides from yak milk casein via plastein reaction

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