响应面法优化酶解苋籽蛋白制备ACE抑制肽工艺

doi:10.7506/spkx1002-6630-201319052

食品科学

响应面法优化酶解苋籽蛋白制备ACE抑制肽工艺

陈飞平1,2，周家华2,*，常虹2，曾凡坤1

1.西南大学食品科学学院，重庆 400715；2.北京市农林科学院农业综合发展研究所，北京 100097

出版日期:2013-10-15 发布日期:2013-09-27
通讯作者: 周家华

Optimization of Enzymatic Hydrolysis of Amaranth Protein for Preparing Angiotensin-Ⅰ Converting Enzyme (ACE) Inhibitory Peptides by Response Surface Methodology

CHEN Fei-ping1, 2，ZHOU Jia-hua2,*，CHANG Hong2，ZENG Fan-kun1

1. College of Food Science, Southwest University, Chongqing 400715, China；
2. Institute of Agricultural Integrated Development, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China

Online:2013-10-15 Published:2013-09-27
Contact: ZHOU Jia-hua

摘要/Abstract

摘要：

采用响应面法优化碱性蛋白酶酶解苋籽蛋白的工艺条件，制备高活性的血管紧张素转换酶(ACE)抑制肽。通过单因素试验设计，分别考察酶种类、时间、底物质量浓度、酶与底物比、pH值和温度等因素对酶解产物水解度和ACE抑制活性的影响。采用三元二次旋转正交组合设计试验，以ACE抑制率为响应值对工艺进一步优化，经过响应面分析建立回归模型，并从模型中获得最优的酶解条件为：酶与底物比3.50%、pH8.78、温度54.4℃，在此条件下，用碱性蛋白酶在体系底物质量浓度为4g/100mL时酶解苋籽蛋白3h，得到产物的ACE抑制率为46.45%，与预测值46.63%接近，同时其抑制ACE活性的IC50为0.756mg/mL。

关键词: 籽粒苋, ACE抑制肽, 酶解, 响应面分析

Abstract:

In the present study, response surface methodology was used to optimize the process conditions for the hydrolysis
of amaranth protein by alcalase to prepare highly active angiotensin-I converting enzyme (ACE) inhibitory peptides. One-factorat-
a-time designs were used to analyze the effect of enzyme type, hydrolysis time, substrate concentration, enzyme/substrate
ratio, hydrolysis pH and hydrolysis temperature on the degree of hydrolysis (DH) and ACE inhibitory activity of amaranth
protein hydrolysate. A quadratic regression model describing ACE inhibitory rate as a function of three variables was fitted by
using an orthogonal rotary composite design. The optimal hydrolysis conditions were obtained from the regression model as
follows: enzyme/substrate ratio of 3.50%, hydrolysis pH of 8.78, hydrolysis temperature of 54.4 ℃, substrate concentration of
4 g/100 mL and hydrolysis time of 3 h. Under these conditions, the ACE inhibitory activity of the obtained hydrolysate was
46.45%, which was close to the predicted value. At the same time, the IC50 of the hydrolysate was 0.756 mg/mL.

Key words: amaranth, ACE inhibitory peptide, enzymatic hydrolysis, response surface methodology

中图分类号:

TQ420.66

陈飞平1,2，周家华2,*，常虹2，曾凡坤1. 响应面法优化酶解苋籽蛋白制备ACE抑制肽工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201319052.

CHEN Fei-ping1, 2，ZHOU Jia-hua2,*，CHANG Hong2，ZENG Fan-kun1. Optimization of Enzymatic Hydrolysis of Amaranth Protein for Preparing Angiotensin-Ⅰ Converting Enzyme (ACE) Inhibitory Peptides by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319052.

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响应面法优化酶解苋籽蛋白制备ACE抑制肽工艺

Optimization of Enzymatic Hydrolysis of Amaranth Protein for Preparing Angiotensin-Ⅰ Converting Enzyme (ACE) Inhibitory Peptides by Response Surface Methodology

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