瑞士乳杆菌蛋白酶水解酪蛋白制备血管紧张素转化酶抑制肽的条件优化  

Optimization of Enzymatic Hydrolysis Technology of Casein by Proteinases from Lactobacillus helveticus for ACE Inhibitory Peptide Production

作　　者：田俊英[1] 潘道东[1] 郭宇星[1] 

机构地区：[1]南京师范大学乳品生物技术研究所,江苏南京210097

出　　处：《食品科学》2009年第11期170-174,共5页Food Science

基　　金：国家自然科学基金项目(30571311);江苏省自然科学基金项目(BK2005137);国家高技术研究发展计划项目(2007AA10Z320);江苏省高校高新技术产业发展项目(JHB06-11)

摘　　要：本研究以酪蛋白为原料,对瑞士乳杆菌蛋白酶水解酪蛋白产生血管紧张素转化酶(angiotensin I-convertingenzyme,ACE)抑制肽工艺条件进行研究。通过单因素分析和响应面试验设计,确定酪蛋白酶解制备ACE抑制肽的最佳工艺条件为:底物浓度6%(W/W),酶解温度39.64℃、pH8.94、酶与底物的比0.92%(W/W),底物预处理温度90℃、酶解时间8h,其对ACE抑制率可达92.67%。Objective： To optimize the preparation technology of angiotensin I-converting enzyme （ACE） inhibitory peptide from casein by the proteases produced by Lactobacillus helveticus using response surface methodology. Methods： Through singlefactor test, the effects of five enzymatic hydrolysis conditions including substrate concentration, hydrolysis temperature, pH, enzyme to substrate （[E]/[S]） ratio, pretreatment temperature of substrate and hydrolysis time on the total peptide content in the hydrolysate and the ACE inhibitory activity were investigated, and three key factors, including hydrolysis temperature, pH and [E]/[S], were optimized by response surface methodology. Results： The optimum pretreatment temperature of substrate, hydrolysis temperature, pH, [E]/[S] ratio, substrate concentration and hydrolysis time were 90℃, 8.94, 0.92% （W/W）, 6% （W/W） and 8 h, respectively. Under these conditions, the ACE inhibitory activity was 92.67%.

关 键 词：ACE抑制肽 酪蛋白水解物 响应面法 

分 类 号：Q514.3[生物学—生物化学]