食品科学

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响应面法优化酶解花椒籽蛋白制备降血压肽工艺

吴红洋,姜太玲,胡惠茗,杨承志,张志清   

  1. 四川农业大学食品学院,四川 雅安 625014
  • 出版日期:2014-11-15 发布日期:2014-11-06

Response Surface Methodology for Optimization of Hydrolysis Conditions for Preparing Antihypertensive Peptides Sichuan Pepper (Zanthoxylum bungeanum) Seed Protein

WU Hong-yang, JIANG Tai-ling, HU Hui-ming, YANG Cheng-zhi, ZHANG Zhi-qing   

  1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Online:2014-11-15 Published:2014-11-06

摘要:

利用响应面法优化酶解花椒籽蛋白制备降血压肽的工艺条件。采用不同蛋白酶水解花椒籽蛋白,以酶解物对血管紧张素转换酶(angiotensin converting enzyme,ACE)抑制率为指标,筛选出制备花椒籽蛋白降血压肽的最佳蛋白酶。在单因素试验基础上,根据Box-Behnken中心组合试验设计原理,考察酶解时间、加酶量、酶解温度和pH值对血管紧张素转换酶抑制率的影响。结果表明:回归模型能较好地反映各因素水平与响应值之间的关系,并获得酶解花椒籽蛋白制备降血压肽的最佳工艺条件为:底物质量浓度3 g/100 mL、酶解时间4.9 h、加酶量10 200 U/g、酶解温度37.4 ℃、pH 6.9,在此条件下,所得酶解产物的ACE抑制率为68.00%。

关键词: 花椒籽蛋白, 血管紧张素转化酶, 降血压肽, 响应面法

Abstract:

Response surface methodology was used to optimize the hydrolysis conditions of Sichuan pepper (Zanthoxylum
bungeanum) seed protein to prepare antihypertensive peptides. Papain was found to be the best enzyme for the enzymatic
preparation of antihypertensive peptides with angiotensin converting enzyme (ACE) inhibitory activity. The ACE inhibitory
activity of enzymatic hydrolysates of Sichuan pepper seed protein was investigated as a function of hydrolysis time, enzyme
dosage, temperature and pH. The results indicated that the obtained regression model represented the functional relationship
well, and the optimal hydrolysis conditions were found as follows: substrate concentration, 3 g/100 mL; hydrolysis time, 4.9 h;
enzyme dosage, 10 200 U/g; hydrolysis temperature, 37.4 ℃; and pH, 6.9, resulting in an ACE inhibitory rate of 68.00%.

Key words: Sichuan pepper seed protein, angiotensin converting enzyme, antihypertensive peptides, response surface methodology

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