乳蛋白ACEI酶解工艺条件的研究  

Study on preparation of ACE inhibition peptides from milk protein by enzyme

作　　者：孙健[1] 顾瑞霞[1] 

机构地区：[1]扬州大学乳品研究所,江苏扬州225001

出　　处：《中国乳品工业》2006年第7期4-8,共5页China Dairy Industry

基　　金：国家十五重大科技攻关专项(2002BA518A10);江苏省农业三项工程项目SX(2003)043

摘　　要：通过测定牛乳蛋白酶解液的ACE抑制活性,确定了蛋白酶水解牛乳蛋白产生ACE抑制肽(ACEI)的工具酶及其最佳酶解工艺条件。结果表明:在胰蛋白酶,蛋白酶A,蛋白酶M,肽酶R四种酶中,蛋白酶A为酶解牛乳蛋白制备ACEI的工具酶;其最佳酶解工艺条件为温度50℃,pH值为7.0,酶用量为3%,底物浓度为5%,酶解时间10h,在该条件下得到的酶解液IC50为0.8987g/L;在最佳酶解工艺条件下得到的酶解液经柱层析分离,在2个较大洗脱峰处得到的ACEI活性较高,其抑制活性分别为84.98%和85.35%,相对分子质量分别为1340u和439u。The optimal conditions of preparation of hydrolysates from the milk protein with inhibition of angiotensin converting enzyme （ACE） were determined by measuring the inhibition effects of the hydrolysates. The results showed that there were four enzymes （trypsase,papain,protease A,protease M,peptidase R） that can hydrolyze the milk protein into hydrolysates. The protease A IC50 was 0.8987 g/L. The optimal hydrolysis conditions for protease A were as the following： temperature 50 ℃, pH7.0, E/S 3% and [S]5% and 10 h period. The molecular weight of the peptide with the higher inhibition activity（84.95%,85.35%） was 1 340 u and 439 u respective ,

关 键 词：牛乳蛋白 酶解 蛋白酶A ACE抑制肽 

分 类 号：TQ925.2[轻工技术与工程—发酵工程]