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食品研究与开发:2021,42(14):165-171
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ACE抑制肽生物信息及核桃蛋白虚拟酶切研究
(1.大连工业大学食品学院,辽宁 大连 116034;2.大连工业大学实验仪器中心,辽宁 大连 116034)
Bioinformatics of ACE Inhibitory Peptides and the Enzyme Cleavage Sites of Walnut Protein in silico
(1.School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China;2.Center of Experimental Instrument,Dalian Polytechnic University,Dalian 116034,Liaoning,China)
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投稿时间:2021-01-14    
中文摘要: 为更加明确目标产物,简化制备流程,该文对于血管紧张素转换酶(angiotensin-converting enzyme,ACE)抑制肽的制备思路进行创新探索,针对收集到的691条ACE抑制肽的氨基酸组成、分子表面疏水性等分子特性规律进行归纳分析,得到ACE抑制肽的分子结构特征。采用虚拟酶切的方式分析核桃种子储藏蛋白的14种典型蛋白酶水解位点。该研究阐明了ACE抑制肽的分子结构特点,并探究了分子结构特性与功能活性之间的关系。
Abstract:In this study,the preparation of new angiotensin-converting enzyme (ACE)inhibitory peptides was explored.The molecular characteristics of 691 ACE inhibitory peptides,including their amino acid composition and molecular surface hydrophobicity were summarized and analyzed.And the molecular structural characteristics of ACE inhibitory peptides were determined.In addition,the protease hydrolysis sites of walnut seed storage proteins based on 14 typical enzyme digestions were analyzed in silico.This study elucidated the molecular structural characteristics of ACE inhibitory peptides and explored the relationship between molecular structural characteristics and functional activity
文章编号:202114026     中图分类号:    文献标志码:
基金项目:大连工业大学大学生创新训练计划项目(202010152038);辽宁省教育厅科学技术研究青年项目(2017J080)
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