水解乳清蛋白制备ACE抑制肽的工艺研究  

Production of ACE Inhibitory Peptides from Trypsin Hydrolyzing Whey Protein

作　　者：田俊英[1] 潘道东[1,2] 

机构地区：[1]南京师范大学国家乳品加工技术研发分中心,江苏南京210097 [2]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2009年第24期152-157,共6页Food Science

基　　金：国家高技术研究发展计划项目(2007AA10Z320);江苏省自然科学基金项目(BK2009403);宁波市自然科学基金项目(2009A610180)

摘　　要：在单因素试验基础上,采用Box-Behnken试验设计和响应面分析法确立胰蛋白酶水解乳清蛋白的最佳工艺条件。结果表明:在pH7.50、水解温度45.0℃、酶与底物质量比0.059(即E/S=1:16.92)、底物浓度6%、水解时间150min,可获得水解度为18.38%的乳清蛋白水解物;在此最佳水解条件下,水解8h可制得抑制率为63.23%的多肽水解物。多肽水解物超滤后并依次经葡聚糖凝胶SephadexG-25和SephadexG-10分离纯化,可制得组分比较单一、对ACE抑制率为75.95%的多肽。The effects of pH, temperature, enzyme to substrate ratio, substrate concentration and hydrolysis time on the hydrolysis degree of whey protein were studied using single factor test. In the following, a Box-Behnken experiment design involving 15 experiments of 3 factors （i.e., pH, temperature, enzyme to substrate ratio） at 3 levels coupled with response surface method was employed to optimize the hydrolysis process. The optimum hydrolysis conditions were as follows： pH 7.50, temperature 45.0 ℃, enzyme to substrate ratio 0.059 （E/S=1：16.92, m/m）, substrate concentration 6% and hydrolysis time 150 min. Under such conditions, the degree of hydrolysis was 18.38%, and the ACE inhibition rate was 63.23% after hydrolysis for 8 h. The ACE peptides obtained from the hydorlysis process were further fractionated with ultrafiltration, Sephadex G-25 and Sephadex G-10, and exhibited 75.95% of ACE inhibition.

关 键 词：乳清蛋白水解 ACE抑制肽 纯化 

分 类 号：TS201.1[轻工技术与工程—食品科学]