碱性蛋白酶Alcalase水解杏仁蛋白制备ACE抑制肽  

Preparation of ACE Inhibitory Peptides by Alcalase Enzymatic Hydrolysis from Apricot Kernel Protein

作　　者：刘宁[1] 仇农学[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2009年第3期149-152,共4页Farm Products Processing

摘　　要：采用Alcalase蛋白酶水解杏仁蛋白,以水解度(DH)及水解产物对血管紧张素转化酶(ACE)的抑制率为指标进行酶解工艺优化。结果表明,较大活性的ACE抑制肽的最佳水解条件为:pH值7.0,温度50℃,酶底比4%,底物质量分数为2%。该条件下经60min水解,其水解度为12.23%,得到ACE抑制肽的IC50值为0.85mg/mL。Apricot （Prunus armeniaca L.） kernel protein was hydrolyzed with Alcalase protease. In order to optimize the hydrolysis process, the degree of hydrolysis （DH） and the angiotensin I - converting enzyme （ACE） inhibitory activity of the hydrolysates were investigated. The results indicated that, the ACE inhibitory peptides with high inhibitory activities was prepared, the optimal conditions were： pH 7.0, temperature 50 ℃ , [E]/[S]4%, substrate concentration 2%. Under such conditions, after 60 rain hydrolysis, the DH was 12.23%, and the IC50 of the ACE inhibitory peptides was 0.85 mg/mL.

关 键 词：杏仁蛋白 Alcalase酶 ACE抑制肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]