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| Preparation of Lipase Inhibitory Peptides from Chicken Myofibrillar Protein and Factors Influencing Anti-Lipase Activity |
| LI Ruixia, DAN Jie, Lü Jinxiao, ZHANG Ruiyuan, LI Zhicheng |
| College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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Abstract Myofibrillar protein from chicken thigh muscle was extracted and enzymatically hydrolyzed to obtain lipase inhibitory peptides. The hydrolysis process was optimized using single-factor and orthogonal array design methods, and the influence of temperature, pH value and metal ions as well as simulated gastrointestinal fluid on the lipase inhibitory activity of the peptides. The results showed that 1) the optimal conditions for enzymatic hydrolysis were found to be 9 g/100 mL, 500 U/g, 40 ℃ and 3 h for substrate concentration, enzyme dosage, temperature and time, respectively, and the peptides prepared under these conditions showed 67.35% and 23.0% inhibition against lipase and α-amylase, respectively; 2) temperature, pH value and metal ions had significant effects on the activity of the lipase inhibitory peptides (P < 0.05), and a strong inhibitory effect was found at 75 ℃ and pH 4 in the absence of metal ions; 3) simulated gastric fluid had no significant effect on the functional properties of the lipase inhibitory peptides (P > 0.05), while simulated intestinal fluid could significantly decrease the lipase inhibitory activity (P < 0.05). The lipase inhibitory peptides are expected to become a new ingredient in anti-obesity functional foods.
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2019, Vol. 33 
