| 酶解蛋清蛋白制备ACE抑制肽的工艺研究 |
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| 引用本文： | 张瑞东,迟玉杰,阮长青.酶解蛋清蛋白制备ACE抑制肽的工艺研究[J].食品科学,2010,31(14):1. |
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| 作者姓名： | 张瑞东 迟玉杰 阮长青 |
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| 作者单位： | 东北农业大学食品学院;黑龙江八一农垦大学食品学院; |
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| 基金项目： | 国家“863”计划项目(2007AA10Z329) |
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| 摘 要： | 为获取酶解蛋清蛋白制备血管紧张素转化酶(ACE)抑制肽的工艺参数,研究4种蛋白酶酶解蛋清蛋白所得产物对ACE的抑制活性,筛选出胰蛋白酶作为制备蛋清蛋白ACE抑制肽的适宜用酶。运用响应曲面法研究酶解时间、底物浓度(S])和酶与底物质量比(E]/S])对制备ACE抑制肽工艺的影响,建立以上3因素与ACE抑制率关系的数学模型。结果确定胰蛋白酶酶解蛋清蛋白制备ACE抑制肽的适宜酶解条件为酶解时间4.87h、S]3.06%、E]/S]2.91%、酶解温度45℃、pH7.4,此条件下制备的蛋清蛋白酶解产物ACE抑制率达到50.73%。
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| 关 键 词： | 蛋清蛋白 酶解工艺 ACE抑制肽 响应面法 胰蛋白酶 |
Optimization of Egg White Protein Enzymolysis for the Preparation of ACE Inhibitory Peptides |
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| ZHANG Rui-dong,CHI Yu-jie,RUAN Chang-qing.Optimization of Egg White Protein Enzymolysis for the Preparation of ACE Inhibitory Peptides[J].Food Science,2010,31(14):1. |
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| Authors: | ZHANG Rui-dong CHI Yu-jie RUAN Chang-qing |
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| Affiliation: | ZHANG Rui-dong1,CHI Yu-jie1,RUAN Chang-qing1,2(1.School of Food,Northeast Agricultural University,Harbin 150030,China,2.College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China) |
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| Abstract: | In order to develop an enzymatic hydrolysis procedure for the preparation of egg white protein derived angiotensin converting enzyme (ACE) inhibitory peptides,4 proteases were used to hydrolyze egg white protein alone,and trypsin was the selected enzyme due to the largest ACE inhibitory ratio of hydrolyzed egg white protein.In order to optimize 3 parameters (namely hydrolysis time,substrate concentration and enzyme-to-substrate ratio) affecting the trypsin hydrolysis of egg white protein,central composite d... |
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| Keywords: | egg white protein enzymatic hydrolysis ACE inhibitory peptides response surface methodology trypsin |
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