食品科学 ›› 2013, Vol. 34 ›› Issue (1): 220-224.
• 生物工程 • 上一篇 下一篇
包怡红，于阳阳，赵若诗
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东北林业大学中央高校基金
BAO Yi-hong,Yang-Yang YU
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摘要： 采用碱性蛋白酶对山核桃蛋白进行水解，以水解度和水解物的ACE抑制率为考察指标，考察酶解pH值、酶解温度、酶解时间、加酶量4个因素的影响，并在此基础上通过响应面组合优化试验，确定得到ACE抑制率最佳的条件为酶解pH8.2、酶解温度56℃、酶解时间4h、加酶量5880U/g(以底物计)，此时水解度为29.03%，水解物的ACE抑制率可达到72.48%。
关键词: 山核桃蛋白, 降血压肽, 水解度, ACE抑制率, 响应面
Abstract: In this study, Juglans mandshurica Maxim protein, prepared in our laboratory using alkaline extraction and acid precipitation, was hydrolyzed with alcalase to prepare antihypertensive peptides. Operating parameters such as pH, temperature, hydrolysis time and enzyme dosage were optimized using response surface analysis based on degree of hydrolysis and ACE inhibitory rate. The optimum hydrolysis conditions for maximum ACE inhibitory rate (72.48%) were found to be hydrolysis at 56 ℃ and pH 8.2 for 4 h with an enzyme/substrate ratio of 5880 U/g. Under these conditions, the degree of hydrolysis was 29.03%.
Key words: Juglans mandshurica Maxim protein, antihypertensive peptide, degree of hydrolysis, ACE inhibitory activity, response surface methodology
包怡红，于阳阳，赵若诗. 酶解山核桃蛋白制备降血压肽的工艺[J]. 食品科学, 2013, 34(1): 220-224.
BAO Yi-hong Yang-Yang YU. Enzymatic Preparation of Antihypertensive Peptides from Juglans mandshurica Maxim Protein[J]. FOOD SCIENCE, 2013, 34(1): 220-224.
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