食品科学 ›› 2010, Vol. 31 ›› Issue (14): 1-4.doi: 10.7506/spkx1002-6630-201014001

• 工艺技术 •    下一篇

酶解蛋清蛋白制备ACE抑制肽工艺的研究

张瑞东1,迟玉杰1,*,阮长青1,2   

  1. 1.东北农业大学食品学院 2.黑龙江八一农垦大学食品学院
  • 收稿日期:2009-10-21 修回日期:2010-03-31 出版日期:2010-07-15 发布日期:2010-12-29
  • 通讯作者: 迟玉杰 E-mail:yjchi@126.com;chiyujie@hotmail.com
  • 基金资助:

    国家“863”计划项目(2007AA10Z329)

Optimization of Egg White Protein Enzymolysis for the Preparation of ACE Inhibitory Peptides

ZHANG Rui-dong1,CHI Yu-jie1,*,RUAN Chang-qing1,2   

  1. 1. School of Food, Northeast Agricultural University, Harbin 150030, China ;
    2. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
  • Received:2009-10-21 Revised:2010-03-31 Online:2010-07-15 Published:2010-12-29
  • Contact: CHI Yu-jie E-mail:yjchi@126.com;chiyujie@hotmail.com

摘要:

为获取酶解蛋清蛋白制备血管紧张素转化酶(ACE)抑制肽的工艺参数,研究4 种蛋白酶酶解蛋清蛋白所得产物对ACE 的抑制活性,筛选出胰蛋白酶作为制备蛋清蛋白ACE 抑制肽的适宜用酶。运用响应曲面法研究酶解时间、底物浓度([S])和酶与底物质量比([E]/[S])对制备ACE 抑制肽工艺的影响,建立以上3 因素与ACE 抑制率关系的数学模型。结果确定胰蛋白酶酶解蛋清蛋白制备ACE 抑制肽的适宜酶解条件为酶解时间4.87h、[S] 3.06%、[E]/[S]2.91%、酶解温度45℃、pH7.4,此条件下制备的蛋清蛋白酶解产物ACE 抑制率达到50.73%。

关键词: 蛋清蛋白, 酶解, ACE抑制肽, 响应面法, 胰蛋白酶

Abstract:

In order to develop an enzymatic hydrolysis procedure for the preparation of egg white protein derived angiotensin converting enzyme (ACE) inhibitory peptides, 4 proteases were used to hydrolyze egg white protein alone, and trypsin was the selected enzyme due to the largest ACE inhibitory ratio of hydrolyzed egg white protein. In order to optimize 3 parameters (namely hydrolysis time, substrate concentration and enzyme-to-substrate ratio) affecting the trypsin hydrolysis of egg white protein, central composite design was employed to establish a mathematical regression model for the ACE inhibitory ratio of hydrolyzed egg white protein with respect to the parameters, followed by employing response surface methodology (RSM) to investigate the interactive effects among the independent variables on the function. The results showed that the optimum values of the independent variables were found to be: hydrolysis time 4.87 h, substrate concentration 3.06% and enzyme-to-substrate ratio 2.91% and that the corresponding value of the function was 50.73%.

Key words: egg white protein, enzymatic hydrolysis, ACE inhibitory peptides, response surface methodology, trypsin

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