瑞士乳杆菌发酵乳制备ACE抑制肽的条件优化  

Optimization of Fermentation Conditions of Lactobacillus helveticus for Producing Milk-derived ACE Inhibitory Peptides

作　　者：梁美艳[1] 陈庆森[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品科学》2009年第21期155-160,共6页Food Science

基　　金：国家自然科学基金项目(30771524);天津市科技支撑计划重点项目(09ZCKFNC00700)

摘　　要：本研究以脱脂乳为主要原料,对瑞士乳杆菌发酵产生血管紧张素转化酶(angiotensinI-converting enzyme,ACE)抑制肽工艺条件进行研究。通过单因素试验和响应面试验设计,确定瑞士乳杆菌发酵脱脂乳生产ACE抑制肽的最佳工艺条件为:脱脂乳浓度9.67%(m/V)、底物灭菌时间30min、接种量3%(V/V),温度38.82℃、发酵时间6.26h,测得ACE抑制率为92.26%。研究结果证实利用发酵法生产乳源ACE抑制活性肽对控制高血压具有重要意义。The goal of the present study was to develop a microbial fermentation method for producing milk-derived ACE inhibitory peptides using a strain of Lactobacillus helveticus TS6024 preserved in our laboratory. Based on the determination of the optimal fermentation substrate for production of ACE inhibitory peptides, the optimal fermentation parameters were investigated using one-factor-at-a-time method and central composite design combined with response surface analysis. Results showed that a mixture of skim milk powder and vegetable protein consisting of half volume of soybean protein isolate and half volume of peanut protein isolate with a ratio of 9：1 （V/V） was chosen as the optimal fermentation substrate. The optimal values of fermentation parameters were skim milk concentration 9.67% （m/V）, substrate sterilization time 30 min, inoculation amount 3% （V/V）, and fermentation temperature 38.82℃for a fermentation period of 6.26 h. The ACE inhibitory peptides under such conditions revealed an ACE inhibitory activity of 92.26%.

关 键 词：瑞士乳杆菌 ACE抑制肽 细胞壁蛋白酶 响应面法 

分 类 号：TS201.21[轻工技术与工程—食品科学]