基于响应面法优化蛋清蛋白质降压肽的制备工艺  

Response Surface Methodology as An Approach to Optimize Preparation Process of Antihypertensive Peptides from Egg White Proteins

作　　者：刘博群 林松毅[1] 于志鹏[1] 杨渝军[1] 赵文竹[1] 刘静波[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2009年第16期172-176,共5页Food Science

基　　金：国家"863"项目(2007AA10Z329);国家级"大学生创新性实验计划"项目(2008A83050)

摘　　要：以蛋清蛋白质为原料,用Alcalase酶解制备降压肽。在单因素试验的基础上结合三因素三水平的Box-Behnken模型响应面设计,通过Design-Expert软件处理,建立Alcalase酶解蛋清蛋白质制备降血压肽的三元二次回归正交模型。结果确定最佳酶解条件为底物浓度1.14%、酶解温度58℃、pH10.10、酶用量6%。血管紧张素转化酶活性测定采用高效液相色谱法,在最佳酶解条件下,分别测定水解时间1、1.5、2、2.5、3h浓度为1mg/ml的蛋清蛋白质肽液的血管紧张素转化酶抑制率分别为25.72%、66.85%、36.00%、43.31%、50.84%,并确定最佳水解时间为1.5h。Egg white proteins were hydrolyzed by Alcalase to prepare antihypertensive peptides. The effects of four crucial factors on the degree of hydrolysis （DH） of egg white proteins were analyzed by single-factor method. Subsequently, a three factor/three-level Box-Behnken experimental design combining with response surface methodology （RSM） and quadratic programming （QP） was employed for maximizing the Alcalase-catalyzed hydrolysis of egg white proteins and a quadratic regression model was obtained using the Design-Expert software. The optimal hydrolysis conditions were determined as follows： substrate concentration 1.14 %, temperature 58 ℃, pH 10.10, and ratio of enzyme to substrate 6%. Under these conditions, the angiotensin-converting enzyme （ACE） inhibitory activities of 1 mg/ml peptide hydrolysates after hydrolysis for 1, 1.5, 2, 2.5 and 3 h were determined by HPLC to be 25.72%, 66.85%, 36.00%, 43.31%, 50.84%, respectively. It is very clear that the peptide hydrolysate after 1.5 h of hydrolysis has the highest ACE inhibitory activity among the 5 peptide hydrolysates.

关 键 词：蛋清蛋白质 血管紧张素转化酶抑制肽 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]