| 酶解猪血浆蛋白粉制备ACE抑制肽的工艺优化 |
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| 引用本文： | 张振环,王添明,陈从贵,蔡克周,卢进峰. 酶解猪血浆蛋白粉制备ACE抑制肽的工艺优化[J]. 肉类研究, 2011, 25(4): 26-29 |
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| 作者姓名： | 张振环 王添明 陈从贵 蔡克周 卢进峰 |
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| 作者单位： | 1. 合肥工业大学生物与食品工程学院,安徽,合肥,230009
2. 安徽宝迪肉类食品有限公司,安徽,淮北,235000 |
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| 基金项目： | 科技部"科技人员服务企业行动"项目 |
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| 摘 要： | 选用胃蛋白酶、胰蛋白酶、碱性蛋白酶和中性蛋白酶水解猪血浆蛋白粉,通过单因素和正交试验考察其水解产物对ACE的抑制活性,并优选酶解工艺条件。结果显示:胃蛋白酶适宜水解血浆蛋白粉,制备ACE抑制肽;影响胃蛋白酶水解的4个因素主次顺序为底物质量浓度>酶解时间>pH值>酶与底物质量比(m酶:m底物),其中底物质量浓度和酶解时间的影响显著(P<0.05),pH值和m酶:m底物的影响不显著(P>0.05);适宜胃蛋白酶水解的条件为pH2.3、水解时间1.5h、底物质量浓度1g/100mL、m酶:m底物1:6。
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| 关 键 词： | ACE抑制肽 猪血浆蛋白粉 酶解 |
Optimization of Enzymatic Hydrolysis of Porcine Plasma Protein Powder for Production of ACE-inhibitory Peptides |
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| ZHANG Zhen-huan,WANG Tian-ming,CHEN Cong-gui,CAI Ke-zhou,LU Jin-feng. Optimization of Enzymatic Hydrolysis of Porcine Plasma Protein Powder for Production of ACE-inhibitory Peptides[J]. Meat Research, 2011, 25(4): 26-29 |
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| Authors: | ZHANG Zhen-huan WANG Tian-ming CHEN Cong-gui CAI Ke-zhou LU Jin-feng |
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| Affiliation: | ZHANG Zhen-huan1,WANG Tian-ming1,CHEN Cong-gui1,CAI Ke-zhou1,LU Jin-feng2(1.School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China,2.Anhui Baodi Meat Foods Co.Ltd.,Huaibei 235000,China) |
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| Abstract: | In this study,pepsin,trypsin,alcalase and neutrase were compared for their effectiveness in hydrolyzing porcine plasma protein powder.Pepsin was found to be the appropriate enzyme to produce ACE-inhibitory peptides.In order to maximize ACE inhibitory rate,the hydrolysis of porcine plasma protein powder by pepsin was optimized by single factor and orthogonal array design methods.Substrate concentration was identified as the most important factor that affects ACE inhibitory rate,followed by hydrolysis time,pH... |
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| Keywords: | ACE inhibitory peptides porcine plasma protein powder hydrolysis |
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