超声波预处理对燕麦蛋白制备ACE抑制肽的影响  

Effect of Oat-seed Protein Pretreatment by Ultrasonic on Preparation of ACE Inhibitory Peptides

作　　者：马海乐[1] 耿静静[1] 骆琳[1] 杨巧绒[2] 朱文学[3] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]江苏大学机械工程学院,镇江212013 [3]河南科技大学食品与生物工程学院,洛阳471003

出　　处：《农业机械学报》2010年第9期133-137,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家"863"高技术研究发展计划资助项目(2007AA10Z321);江苏省科技支撑计划资助项目(BE2008375);高等学校博士学科点专项科研基金资助项目(200802990010)

摘　　要：利用燕麦蛋白制备ACE抑制肽时先利用超声波对燕麦蛋白原料进行预处理研究。以ACE抑制活性和水解度为指标,考察了超声波功率、处理时间、超声波工作/间歇时间对燕麦蛋白预处理效果的影响。结果表明,超声波预处理的最佳工艺参数为:超声波功率500 W,处理时间20 min,超声波工作时间2 s、间歇时间2 s,该条件下酶解产物对ACE的半抑制浓度IC50值从0.533 mg/mL降到0.299 mg/mL,酶解时间由常规酶解的90 min缩短到60 min;超声波预处理参数变化虽然对水解度影响不显著,但对ACE抑制活性的影响显著;验证了超声波引起的蛋白疏水性增加是导致酶解产物ACE抑制活性显著改善的重要原因之一。In order to improve enzymolysis technology for preparation of angiotensin-converting enzyme（ACE） inhibiting peptides from oat-seed protein by alcalase protease,ultrasonic pretreatment of oat-seed protein solution was investigated.Based on the inhibitory activity of ACE and degree of hydrolysis（DH）,the effects of ultrasonic power,pretreatment time and the on-off time ratio on ultrasonic pretreatment efficacy were studied.The results show that the optimum conditions of ultrasonic pretreatment are 500 W of ultrasonic power,20 min of pretreatment time and 2s/2s of ultrasonic on-off time ratio.Under the optimum conditions,half inhibiting concentration（IC50） value of ACE decreases from 0.533 mg/mL to 0.299 mg/mL,and the time of enzymolysis reduces from 90 min to 60 min.Experiments also show that ultrasonic pretreatment parameters have made a significant impact on ACE inhibitory activity while no significant effect on the DH.It is verified that the increase of protein hydrophobicity caused by ultrasound is one of main reasons for significant improvement of hydrolysates ACE inhibitory activity.

关 键 词：燕麦蛋白 ACE抑制肽 超声波 预处理 酶解 

分 类 号：TS201.1[轻工技术与工程—食品科学]