Abstract：
This study reports the effect of thermal pretreatment and the use of different commercial proteolytic enzymes (Protamex, Flavourzyme, Protana prime, and Alcalase) on the free amino acid content (FAA), peptide profile, and antioxidant, antidiabetic, antihypertensive, and anti-inflammatory potential (DPPH, FRAP, and ABTS assay, DPP-IV, ACE-I, and NEP inhibitory activities) of dry-cured ham bone hydrolyzates. The effect of in vitro digestion was also determined. Thermal pretreatment significantly increased the degree of hydrolysis, the FAA, and the DPP-IV and ACE-I inhibitory activities. The type of peptidase used was the most significant factor influencing antioxidant activity and neprilysin inhibitory activity. Protana prime hydrolyzates failed to inhibit DPP-IV and neprilysin enzymes and had low values of ACE-I inhibitory activity. After in vitro digestion, bioactivities kept constant in most cases or even increased in ACE-I inhibitory activity. Therefore, hydrolyzates from dry-cured ham bones could serve as a potential source of functional food ingredients for health benefits.
摘要：
本研究报告了热预处理的效果和使用不同的商业蛋白水解酶（Protamex，调味剂,Protanaprime,和Alcalase）对游离氨基酸含量（FAA），肽谱，和抗氧化剂，抗糖尿病药,抗高血压药,和抗炎潜力（DPPH，FRAP,和ABTS分析，DPP-IV,ACE-I,和NEP抑制活性）干燥的火腿骨水解物。还测定了体外消化的效果。热预处理显著提高了水解度，FAA,以及DPP-IV和ACE-I抑制活性。所用肽酶的类型是影响抗氧化活性和脑啡肽抑制活性的最重要因素。Protanaprime水解产物无法抑制DPP-IV和脑啡肽酶，并且ACE-I抑制活性值较低。体外消化后，在大多数情况下，生物活性保持恒定，甚至ACE-I抑制活性增加。因此,干腌制火腿骨的水解产物可以作为功能性食品成分的潜在来源，以改善健康。
