葵花籽粕酶解制备低钠盐ACEI抑制肽  

Study on Preparation of Low Sodium Salt ACEI Inhibitory Peptides from Sunflower Seed Meal by Enzymatic Digestion

作　　者：何荣海[1,2] 王婷[1,2] 杨进妹[1,2] 马海乐[1,2] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品生物加工与分离工程技术研究中心,江苏镇江212013

出　　处：《食品与发酵工业》2010年第4期59-63,共5页Food and Fermentation Industries

基　　金：国家高技术研究发展计划项目(2007AA10Z321);江苏大学高级人才科研启动基金项目(08JDG032)

摘　　要：为制备低钠盐含量的葵花籽粕蛋白血管紧张素转换酶抑制肽(ACEI抑制肽),建立了以Ca(OH)2溶液调节酶解反应pH值的制备工艺并进行了工艺参数优化。以蛋白水解度、产物ACE抑制率和苦味值为评价指标通过选酶试验从6种商业蛋白酶中确定胰蛋白酶为水解用酶。通过对葵花籽粕蛋白酶解试验,发现在其他酶解条件相同情况下,以Ca(OH)2调节酶解pH值的葵花籽粕水解多肽的ACE抑制率和水解度优于NaOH调节的,而苦味值相近。通过对底物浓度、加酶量、pH、温度和时间进行单因素试验和对时间、温度、pH等因素进行的正交优化试验,确定用Ca(OH)2调节酶解pH值的制备葵花籽粕蛋白ACEI抑制肽工艺参数为:底物的质量浓度为3.5%,加酶量2.85%(E/S),pH7.5、温度45℃和酶解时间5min,所得ACEI抑制肽产品的IC50值为6.06mg/mL。To produce low sodium salt angiotension converting enzyme （ACE） I inhibitory peptides from sunflower seed meal protein, the digestion techniques with Ca（ OH）2 as pH adjusting reagent （pHAR） was established and optimized. Assessed by degree of hydrolysis （DH） , ACE inhibitory rate, and bitterness of peptides, trypsogen was chosen from six commercial proteases to use as digestive enzyme in this study. Based on enzymolysis reactions with NaOH or Ca（OH） 2 solution as pHAR, it was observed that at same conditions of digestion except pHAR, the ACE inhibitory rate and DH of sunflower seed meal peptides （SSMP） with Ca（OH） 2 as pHAR were higher than those with NaOH as pHAR, and the bitterness of two kinds of SSMPs were quite close. According to single factor experiments on substrate content （ Sc ） , trypsogen content （Tc） , pH value, digestion temperature （ DT） , and digestion time （D1） , and orthogonal test on pH, DT, and D1, the optimal digestion conditions were determined as： Sc 3.5% （m/v） , Tc 2.85% （E/S）, pH 7.5, DT 45℃ , and D, 5 min. And the 50% ACE inhibitory content （ IC50 value） of SSMP under the optimal condition was 6.06 mg/mL.

关 键 词：葵花籽粕 ACEI抑制肽 酶水解 低钠盐 

分 类 号：TS201.2[轻工技术与工程—食品科学]