超高压协同碱性蛋白酶制备玉米黄粉ACE抑制肽

doi:10.7506/spkx1002-6630-20190123-304

食品科学 ›› 2020, Vol. 41 ›› Issue (4): 222-228.doi: 10.7506/spkx1002-6630-20190123-304

超高压协同碱性蛋白酶制备玉米黄粉ACE抑制肽

刘子毅，顾丰颖，王博伦，张帆，刘昊，王锋

（中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100193）

出版日期:2020-02-25 发布日期:2020-03-02
基金资助:
国家自然科学基金面上项目（31871730）；农业部引进国际先进农业科学技术计划（948计划）项目（2016-X31）；中国农业科学院协同创新工程项目（CAAS-XTCX 2016005）；农业部大宗粮食加工重点实验室开放基金项目（DZLS201707）

Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis

LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng

(Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Online:2020-02-25 Published:2020-03-02

摘要/Abstract

摘要： 为增加玉米黄粉酶解产物的血管紧张素转换酶（angiotensin converting enzyme，ACE）抑制活性，并提高酶解效率，采用超高压协同碱性蛋白酶制备玉米黄粉ACE抑制肽，实验比较分析了超高压协同酶解、超高压预处理后酶解、常压酶解对ACE抑制率的影响；探讨超高压协同酶解的底物质量分数、时间、压力、pH值、温度对ACE抑制率的影响；采用响应面分析法优化制备条件。结果表明，与常压相比，超高压协同碱性蛋白酶酶解产物的ACE抑制率（酶解时间15 min）提高了55%；与超高压预处理后再酶解相比，ACE抑制率提高了30%。在超高压协同酶解时，影响ACE抑制率的主要因素为pH值，其次为压力、底物质量分数和时间，温度影响不明显。在底物质量分数4.78%、高压时间14 min、压力372 MPa、pH 8.4、温度35 ℃条件下，ACE抑制率可达74.30%。超高压协同碱性蛋白酶制备玉米黄粉ACE抑制肽，不仅提高了ACE抑制率，且酶解时间缩短到15 min以内，为玉米功能肽的绿色高效制备提供了参考。

关键词: 超高压, 玉米黄粉, 碱性蛋白酶, ACE抑制率, 响应面

Abstract: An ultra-high pressure (UHP)-assisted alcalase hydrolysis process was established to prepare angiotensin converting enzyme (ACE) inhibitory peptides for corn gluten meal (CGM) in order to simultaneously increase the ACE inhibitory activity of CGM hydrolysate and the hydrolysis efficiency. A comparative analysis of the effect of UHP-assisted enzymatic hydrolysis, enzymatic hydrolysis after UHP pretreatment and enzymatic hydrolysis under atmospheric pressure was made on the inhibition rate of ACE. In the UHP-assisted enzymatic hydrolysis method, the operating parameters substrate concentration, time, pressure, pH and temperature were evaluated for their effects on the inhibition rate of ACE. These preparation conditions were optimized by response surface methodology (RSM). The ACE inhibition rate of the hydrolysate obtained by UHP-assisted hydrolysis (for 15 min) was increased by 55% compared with that obtained under atmospheric pressure, and 30% higher than that obtained with UHP pretreatment. pH was found to be the main factor affecting the ACE inhibition rate, followed by pressure, substrate concentration and time. The effect of temperature was not obvious. The results indicated that the ACE inhibition rate was up to 74.30% under the optimized conditions: substrate concentration 4.78%, high pressure holding time 14 min, pressure 372 MPa, and pH 8.4. UHP-assisted alcalase hydrolysis could not only increase the ACE inhibition rate but also shorten the hydrolysis time to within 15 min, which would provide a basis for the green and efficient preparation of corn protein-derived functional peptides.

Key words: ultra-high pressure, com gluten meal, alcalase, ACE inhibitory peptide, response surface methodology

中图分类号:

TS239

刘子毅，顾丰颖，王博伦，张帆，刘昊，王锋. 超高压协同碱性蛋白酶制备玉米黄粉ACE抑制肽[J]. 食品科学, 2020, 41(4): 222-228.

LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis[J]. FOOD SCIENCE, 2020, 41(4): 222-228.

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超高压协同碱性蛋白酶制备玉米黄粉ACE抑制肽

Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis

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