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%。
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%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第14期1-4,共4页
Food Science
基金
国家"863"计划项目(2007AA10Z329)
关键词
蛋清蛋白
酶解工艺
ACE抑制肽
响应面法
胰蛋白酶
egg white protein
enzymatic hydrolysis
ACE inhibitory peptides
response surface methodology
trypsin
