李振威,马文越,刘姝,陈梦,罗阳,焦学,杨光,房耀维

• 1:江苏海洋大学海洋食品与生物工程学院
• 2:连云港市食品药品检验检测中心
• 3:江苏省沿海开发投资有限公司

摘要(Abstract)：

【目的】优化南极磷虾（Euphausia superba）降血糖肽的制备工艺，制备南极磷虾降血糖肽，为南极磷虾高值化利用提供新的思路和方法。【方法】采用超声辅助酶法制备南极磷虾降血糖肽，以脱脂南极磷虾粉为底物，以酶解产物分子质量<3 ku肽段的α-葡萄糖苷酶抑制率为评价指标，先从6种蛋白酶中筛选最佳实验蛋白酶。再对底物质量浓度、超声时间、超声功率、酶解时间和酶添加量5个因素进行单因素和响应面法工艺优化，并通过液相色谱-串联质谱（LC-MS/MS）对多肽样本进行鉴定。【结果】确定中性蛋白酶为制备南极磷虾降血糖肽最适蛋白酶，在底物质量浓度0.15 g/mL、超声功率215 W、超声时间17 min、酶添加量8 000 U/g、酶解时间5 h条件下，酶解产物分子质量<3 ku多肽组分的α-葡萄糖苷酶抑制率为54.47%±0.73%，经LC-MS/MS质谱分离鉴定到10 415条肽序列，结合生物信息学分析筛选出107条来自南极磷虾蛋白、有较好α-葡萄糖苷酶抑制活性的多肽，是潜在的α-葡萄糖苷酶抑制肽。【结论】超声波辅助中性蛋白酶酶解脱脂南极磷虾粉，可得到南极磷虾α-葡萄糖苷酶抑制肽，并提高其α-葡萄糖苷酶抑制活性。

关键词(KeyWords)： 南极磷虾;降血糖抑制肽;超声辅助;响应面;液相色谱-串联质谱

Abstract:

Keywords:

基金项目(Foundation): 江苏省高等学校自然科学研究重大项目（20KJA550001）;; 江苏省第五期“333工程”科研项目（BRA2019243）;; 江苏省研究生科研与实践创新计划项目（KYCX2023＿32）;; 江苏省海洋资源开发技术创新中心项目（LWKJ-07）

作者(Author): 李振威,马文越,刘姝,陈梦,罗阳,焦学,杨光,房耀维

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