Identification Of Biopeptides And Product Development In The Hydrolysate Of The Ruditapes Philippinarum

Ruditapes philippinarum is one of the main economic shellfish in China,the R.philippinarum(Ruditapes philippinarum)has a wide distribution,not only rich in nutrition,but also has many kinds of nutrition health function.But little attentions had been paid on the identification and characterization of bioactive peptides in the bivalve.This paper prepared biopeptides by enzymatic hydrolusis with mild conditions and high safety,combined with peptidomics strategy,bioinformatics and molecular docking to study the biopeptides information in hydrolysates of the R.philippinarum,and the basic propertities and physiological activities of the enzymatic hydrolysis were determined.By this way,the enzymatic hydrolysis products of the R.philippinarum were analyzed comprehensively.The dominating research contents and conclusions are as follows.Firstly,trypsin,neutral protease and pepsin were used to hydrolyze the edible parts of the R.philippinarum,then the hydrolysis degree,the composition analysis of free amino acids,molecular weight distribution analysis and flavor characteristics were determined,after comprehensive consideration of various indexes,the optimal tool enzyme for the preparation of hydrolysates was neutral protease.Secondly,using UPLC-Q-TOF-MS/MS separation combined with database matching to identify three kinds of enzymolysis products,and the sensitization prediction of peptides were studied by in silico analysis basedon bioinformatics.The number of peptides identified in the enzymatic hydrolysis of trypsin is the most,were 966 unique peptides.Biopeptideswith different activities and peptides that may be allergenic were identified in this three enzymolysisproducts.Using molecular docking technology,three peptides with ACE inhibitory activity were selected,TVGCRDGR,AGDDAPRA and VVDNGSGM.The binding energy of three polypeptides and ACE enzymes was higher than that of the highly active ACE active peptides,and the interaction with ACE enzyme was stable.Finally,the antioxidant activity and ACE inhibitory activity of three enzymolysis products were determined by chemical method.The results showed that the antioxidant activity was the highest in the product of neutral protease,the ACE inhibitory activity of the product of pepsin was the highest.The three enzymolysis products were prepared by vacuum freeze-drying method and spray drying method,and the effects of two kinds of drying methods on the chromaticity,amino acid composition,solubility,foaming properties and flavor characteristics were studied.The effect of two drying methods on the chromaticity of enzymolysis products was not significant,the particle size of the enzymolysis product after spray drying was significantly less than that of freeze-dried product,the content of free amino acid was higher than that of spray drying,and the product protein solubility and foaming ability were higher after freeze-drying,the drying method has great influence on the flavor of enzymatic hydrolysis.This study provides a theoretical basis for the study of the active peptides and the development of high value-added products of the R.philippinarum.