| 鲢鱼蛋白制备ACE抑制肽的工艺优化 |
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| 引用本文： | 尹歆,邓放明.鲢鱼蛋白制备ACE抑制肽的工艺优化[J].食品与机械,2012,28(2):147-151. |
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| 作者姓名： | 尹歆 邓放明 |
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| 作者单位： | 食品科学与生物技术湖南省重点试验室,湖南长沙410128;湖南农业大学食品科学技术学院,湖南长沙410128 |
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| 摘 要： | 研究制备鲢鱼蛋白ACE抑制肽工艺条件,利用高效液相色谱法测定不同蛋白酶水解鲢鱼蛋白的ACE抑制率,筛选出风味蛋白酶为最佳酶源。在单因素试验的基础上,采用Box-Beknken中心组合设计建立响应面数学模型。得出鲢鱼蛋白制备ACE抑制肽的最佳工艺条件为初始pH 7.54,酶解温度50.56℃,时间4.5h,加水量46.67mL/10g.鱼肉。经优化后,鲢鱼蛋白ACE抑制肽的抑制率实际值可达81.35%。
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| 关 键 词： | 鲢鱼 ACE抑制肽 响应面 高效液相色谱 |
Optimization on preparation of ACE-Inhibitory peptide from hypohythalmichthys molitrix protein |
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| YIN Xin
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DENG Fang-ming.Optimization on preparation of ACE-Inhibitory peptide from hypohythalmichthys molitrix protein[J].Food and Machinery,2012,28(2):147-151. |
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| Authors: | YIN Xin DENG Fang-ming |
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| Affiliation: | 1,2(1.Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha,Hunan 410128,China;2.College of Food Science and Technology,Hunan Agricultural Universitiy,Changsha,Hunan 410128,China) |
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| Abstract: | The study was to seek the optimum conditions of producing ACE inhibitory peptide from Hypohythalmichthys molitrix protein.Determination of ACE-inhibition rate of various hydrolysates using high performance liquid chromatography,the best flavor proteinase was screened out.Based on single-factor experiments,the response surface methodology model was arranged according to Box-Beknken central composite experiment design.The results showed that the optimum preparation ACE-inhibitory peptide from Hypohythalmichthys molitrix protein conditions were: original pH 7.54,temperature 50.56 ℃,time 4.5 h,water addition 46.67 mL.Under the above condition,the ACE-inhibition rate can reach up to 81.35%. |
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| Keywords: | hypohythalmichthys molitrix ACE-inhibitory peptide response surface methodology high performance liquid chromatography |
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