摘要
以乳清蛋白为原料,采用胃蛋白酶和胰蛋白酶双酶先后水解乳清蛋白,通过单因素试验和正交试验优化胃蛋白酶和胰蛋白酶水解乳清蛋白制备血管紧张素转换酶(ACE)抑制肽的工艺,将水解物以3 kDa超滤膜过滤,研究表明,胃蛋白酶水解乳清蛋白最佳酶解工艺条件为水解温度37℃、底物质量浓度6 g/100 mL、酶与底物比3 728 U/g,此时乳清蛋白ACE抑制率为86%;胰蛋白酶水解乳清蛋白最佳酶解条件为温度55℃、底物质量浓度6 g/100 mL、酶与底物比3 480 U/g,此时ACE抑制率为72%。利用超滤离心管获得分子量小于3 kDa的乳清蛋白ACE抑制率96%。
Using whey protein as raw material,whey protein was hydrolyzed by pepsin and trypsin,and angiotensinconverting enzyme(ACE)inhibitory peptide was prepared by unitime test and orthogonal test to optimize hydrolysis of phycobiliprotein by pepsin and trypsin.The process of filtering the hydrolyzate into a 3 kDa ultrafiltration membrane showed that the optimal enzymatic hydrolysis conditions of pepsin hydrolyzed whey protein were:hydrolysis temperature 37℃,substrate mass concentration 6 g/100 mL,the ratio of enzyme to substrate 3 728 U/g,the ACE inhibition rate of whey protein was 86%,and the optimal enzymatic hydrolysis conditions of trypsin hydrolyzed whey protein were:temperature 55℃,substrate mass concentration 6 g/100 mL,the ratio of enzyme to substrate was 3 480 U/g,and the ACE inhibition rate was72%.The ACE inhibition rate of whey protein with a molecular weight of less than 3 kDa was 96%using an ultrafiltration centrifuge tube.
作者
马莹
薛璐
胡志和
王丽娟
吴子健
MA Ying;XUE Lu;HU Zhihe;WANG Lijuan;WU Zijian(College of Biotechnology and Food Science,Tianjin University of Commerce(Tianjin 300134);Tianjin Key Laboratory of Food and Biotechnology(Tianjin 300134)
出处
《食品工业》
CAS
北大核心
2019年第6期153-158,共6页
The Food Industry
基金
天津市应用基础与前沿技术研究计划重点项目(14JCZDJC34500)
天津市科技支撑计划项目(14ZCZDNC00017)
关键词
乳清蛋白
酶解
血管紧张素转换酶(ACE)抑制率
whey protein
enzymatic hydrolysis
angiotensin converting enzyme(ACE)inhibition rate
