摘要
以胰脂肪酶和α-淀粉酶的抑制率为指标,研究了牛乳清蛋白源活性肽(APWP)的制备工艺、影响因素及其模拟胃肠道消化。胰脂肪酶和α-淀粉酶抑制率分别为0.78±0.01%和0.27±0.01%。光照、氧气及模拟胃肠液对APWP的胰脂肪酶和α-淀粉酶抑制率的影响不显著(P>0.05),相对高温会提高其抑制率。pH7~8适合APWP的保存,Fe^(2+)与Na^(+)可提高APWP对胰脂肪酶和α-淀粉酶的抑制率,K^(+)则相反,Ca^(2+)可提高对α-淀粉酶的抑制率但却降低对胰脂肪酶的抑制率。当酶解液中Na^(+)质量分数为1.0%(w/w)时,APWP对两种酶的抑制率最高。
The preparation of bovine whey protein source active peptide(APWP),its influencing factors and its simulation of gastrointestinal digestion were studied with the inhibitory rate of pancreatic lipase and-amylase as indexes.The results showed that the optimal conditions for enzymatic hydrolysis were found to be 60 mg/mL,750 U/g,45℃and 4 h for substrate concentration,alkaline protease dosage,temperature and time,respectively,and the peptides prepared under these conditions showed 0.78±0.01%and 0.27±0.01%per mg inhibition rates against pancreatic lipase andα-amylase,respectively.The effects of light,oxygen and simulated gastrointestinal digestion on the inhibitory rates of pancreatic lipase andα-amylase of APWP were not significant(P>0.05),but the relative high temperature could increase the inhibition rates.pH 7-8 was a suitable condition for preservation of APWP.Fe^(2+)and Na^(+)could increase the inhibition rates of pancreatic lipase andα-amylase,but K^(+) is the opposite.Ca^(2+)can increase the inhibition rate ofα-amylase but decrease the inhibition rate of pancreatic lipase.When the mass fraction of Na^(+)in the enzymatic hydrolysate was 1.0%(w/w),the inhibition rates for the two enzymes were the highest.
作者
梁莎
畅姝怡
齐元锦
李志成
LIANG Sha;CHANG Shuyi;QI Yuanjin;LI Zhicheng(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
出处
《中国乳品工业》
CAS
北大核心
2021年第6期11-16,共6页
China Dairy Industry
基金
西安市科技计划项目(20193037YF025NS025)
“十二五”国家科技支撑计划项目(2012BAD12B07)。
关键词
牛乳清蛋白源活性肽(APWP)
酶解
抑制率
胰脂肪酶
Α-淀粉酶
active peptides derived from bovine whey protein(APWP)
enzymatic hydrolysis
inhibition rate
pancreatic lipase
alpha-amylase
