酶解猪血红蛋白制备降血压肽工艺参数优化

食品科学 ›› 2012, Vol. 33 ›› Issue (1): 195-199.

酶解猪血红蛋白制备降血压肽工艺参数优化

李诚1，郭奇亮1,2，付刚1，陈代文1，邹沫君1

1.四川农业大学食品学院 2.成都市农林科学院

收稿日期:2011-08-08 修回日期:2012-01-07 出版日期:2012-01-15 发布日期:2012-01-12
通讯作者: 李诚 E-mail:lichenglcp@163.com

Optimization of Process Parameters for Enzymatic Preparation of Antihypertensive Peptides from Porcine Hemoglobin

Received:2011-08-08 Revised:2012-01-07 Online:2012-01-15 Published:2012-01-12
Contact: Cheng LI E-mail:lichenglcp@163.com

摘要/Abstract

摘要： 为获得具有较高降血压活性的降血压肽，选用胰蛋白酶对猪血红蛋白进行水解。以水解物对血管紧张素转化酶(ACE)抑制率为指标，先进行单因素试验，确定底物质量浓度、水解温度、pH值、酶用量及水解时间5个因素的最适水平范围，再通过正交试验对酶解工艺参数进行优化。结果表明胰蛋白酶水解猪血红蛋白制备降血压肽的最佳酶解条件为：底物质量浓度10g/100mL、水解温度45℃、pH8.0、水解时间8h、酶用量2000U/g，此时酶解产物对血管紧张素转化酶的抑制率为68.74%。

关键词: 降血压肽, 猪血红蛋白, 胰蛋白酶, 酶解工艺参数

Abstract: In order to prepare antihypertensive peptide with high activity, trypsin was selected to hydrolyze porcine hemoglobin. The one-factor-at-a-time and orthogonal array design methods were used to optimize hydrolysis conditions such as substrate concentration, temperature, pH, enzyme dosage and time based on the ACE inhibitory rate of hydrolyzed porcine hemoglobin. The results showed that the optimal hydrolysis conditions were hydrolysis for 8 h at 45 ℃, pH 8.0, an enzyme dosage of 2000 U/g and a substrate concentration of 10 g/100 mL. Under these hydrolysis conditions, the ACE inhibitory rate of porcine hemoglobin hydrolysate was 68.74%.

Key words: antihypertensive peptide, porcine hemoglobin, trypsin, enzymatic hydrolysis process

中图分类号:

TS201.2

李诚1，郭奇亮1,2，付刚1，陈代文1，邹沫君1. 酶解猪血红蛋白制备降血压肽工艺参数优化[J]. 食品科学, 2012, 33(1): 195-199.

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