發(fā)布時(shí)間：2024-05-25 07:10

　　甘薯制品加工和淀粉工業(yè)生產(chǎn)過程中會(huì)產(chǎn)生大量含有高營(yíng)養(yǎng)成分的廢物,包括蛋白質(zhì)、維生素和礦物質(zhì)等。甘薯蛋白具有很高的營(yíng)養(yǎng)價(jià)值,具有抗氧化、抗癌、降血壓等多種生物活性,可作為生物活性肽的優(yōu)質(zhì)來源。本文研究了高靜水壓下木瓜蛋白酶(Papain)、胃蛋白酶(Pepsin)和堿性蛋白酶(Alcalase)酶解對(duì)甘薯蛋白酶解產(chǎn)物(SPPH)血管緊張素轉(zhuǎn)化酶(ACE)抑制活性的影響。進(jìn)一步,通過對(duì)自發(fā)性高血壓大鼠(SHRs)的飼養(yǎng),研究了具有高ACE抑制活性SPPH的體內(nèi)降血壓作用。在高靜水壓(100、200和300 MPa)下,采用木瓜蛋白酶、胃蛋白酶、堿性蛋白酶對(duì)甘薯蛋白進(jìn)行酶解,制備得到SPPH并研究其ACE抑制活性。三種蛋白酶均能顯著提高SPPH的水解度(DH)、氮回收率(NR)和分子量(MW)<3 kDa組分含量(P<0.05)。在100 MPa下,采用堿性蛋白酶制備的SPPH中,MW<3 kDa肽組分表現(xiàn)出最高的ACE抑制活性(IC₅₀值為32.24μg/ml)。進(jìn)一步,采用半制備型RP-HPLC和LC-MS/MS對(duì)其進(jìn)行了純化和鑒定,發(fā)現(xiàn)了5個(gè)具有...

【文章頁(yè)數(shù)】：86 頁(yè)

【學(xué)位級(jí)別】：博士

【文章目錄】：
摘要
abstract
Abbreviations
CHAPTER 1 INTRODUCTION
    1.1.General Introduction of sweet potato
    1.2.Composition of sweet potato
    1.3.Sweet potato protein
        1.3.1.Structure of sweet potato protein
        1.3.2.Nutritional and health characteristics
    1.4.Bioactive peptides
        1.4.1.Preparation technology
        1.4.2.Enzymatic hydrolysis
        1.4.3.Fermentation
    1.5.Enzymatic hydrolysis facilitating approaches
        1.5.1.Ultrasonic treatment
        1.5.2.Pulse light
        1.5.3.Microwave treatment
        1.5.4.High hydrostatic pressure
    1.6.Anti-hypertensive Peptides
    1.7.Hypertension
    1.8.Bioactive potential of SPP and its hydrolysates
        1.8.1.Anti-Cancer Activity
        1.8.2.Anti-obesity effect
        1.8.3.Antioxidant effect
        1.8.4.Hypolipidimic and Anti-hypertensive activity
    1.9.Aim and objective of the current study
    1.10.Research Content
    1.11.Technology road map
CHAPTER 2 Preparation and identification of angiotensin I-converting enzyme(ACE)inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure
    2.1.Introduction
    2.2.Materials and methods
        2.2.1.Materials
        2.2.2.SPPH Preparation
        2.2.3.Degree of hydrolysis(DH)
        2.2.4.Nitrogen Recovery(NR)
        2.2.5.ACE Inhibitory activity
        2.2.6.Amino acid contents
        2.2.7.Molecular weight(MW)distribution
        2.2.8.Peptide fractionation
        2.2.9.Purification and identification of ACE inhibitory peptides
        2.2.10.Statistical analysis
    2.3.Results and Discussion
        2.3.1.Degree of hydrolysis(DH)and Nitrogen recovery(NR)of SPPH
        2.3.2.Amino acid contents of SPPH
        2.3.3.ACE inhibitory activity of SPPH
        2.3.4.MW distribution of SPPH
        2.3.5.ACE inhibitory activity of peptide fractions
        2.3.6.Purification and Identification of ACE inhibitory peptides
    2.4.Conclusion
CHAPTER 3 In vivo antihypertensive effects of sweet potato protein hydrolysates(SPPH)prepared by enzymatic hydrolysis under high hydrostatic pressure
    3.1 Introduction
    3.2 Materials and Methodology
        3.2.1 Sample preparation
        3.2.2 Hydrolysate preparation
        3.2.3 Anti-hypertensive activity measurements
        3.2.4 Statistical Analysis
    3.3.Results and discussion
        3.3.1.SPPH effect on weight
        3.3.2.Diastolic blood pressure(DBP)
    3.4.Conclusion
CHAPTER 4 Hypolipidimic and antioxidant effects of sweet potato protein hydrolysates(SPPH)by enzymatic hydrolysis under high hydrostatic pressure in spontaneously hypertensive rats
    4.1 Introduction
    4.2 Materials and methods
        4.2.1 Materials
        4.2.2 Sample preparation
        4.2.3 Rats feeding
        4.2.4 Cholesterol Assay
        4.2.5 Triglycerides
        4.2.6 SOD
        4.2.7 Histopathological analysis
        4.2.8 Statistical Analysis
    4.3.Results and discussion
        4.3.1.Hypolipidimic effect
        4.3.2.Superoxide dismutase
        4.3.3.Histopathological Analysis
    4.4 Conclusion
CHAPTER 5 OVERALL CONCLUSION AND RECOMMENDATION
    5.1 Conclusion
    5.2 Recommendations
References
ACKNOWLEDGEMENT
Curriculum Vitae
PUBLICATIONS



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