摘要
以绿豆蛋白粉为原料制备绿豆ACE抑制肽,研究酶解时间、酶解温度、酶解pH、底物浓度、加酶量对ACE抑制率和水解度的影响,通过单因素实验得到最佳条件为:酶解温度55℃,酶解pH8,底物浓度2%,加酶量6000u/g。随后选取对ACE抑制率有显著影响的四个因素:酶解温度(X1)、加酶量(X2)、酶解pH(X3)和酶解时间(X4)进行四因素三水平的响应面分析实验,经过优化得到最优条件为:酶解温度55℃,酶解pH8.25,底物浓度1.75%,加酶量6200u/g。在此条件下,绿豆ACE抑制肽的抑制率为84.83%。
To prepare ACE inhibition peptides with mung bean protein powder as raw material, the effect of hydrolysis time, hydrolysis temperature, hydrolysis pH, substrate concentration, enzyme dosage on the rate of ACE inhibition and the degree of hydrolysis were studied. Through the single factor test,the best conditions were： hydrolysis temperature 55℃, hydrolysis pH8, substrate concentration 2%, and enzyme dosage 6000u/g. Subsequently,the four factors and three levels of response surface analysis tests were studied.The four factors were ：enzyme temperature （ X1 ）, enzyme amount （ X2 ）, hydrolysis pH （ X3 ） and time of enzyme （ X4 ）, which had a significant effect on the rate of ACE inhibition. After the optimization, the best conditions were： hydrolysis temperature 55℃, hydrolysis pH8.25, substrate concentration 1.75%, and enzyme dosage 6200u/g. Under these conditions,the rate of inhibition of mung bean ACE inhibition peptide was 84.83%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期312-315,共4页
Science and Technology of Food Industry
关键词
绿豆
ACE抑制肽
酶解
响应面分析
mung bean
ACE inhibition peptide
enzymatic hydrolysis
response surface method
