酶解葵花籽粕蛋白制备降血压肽的工艺研究  

Study on the preparation of antihypertensive peptides from sunflower seed meal protein by enzymolysis

作　　者：王婷[1,2] 何荣海[1,2] 杨进妹[1] 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：《食品工业科技》2010年第11期268-271,共4页Science and Technology of Food Industry

基　　金：中国博士后基金(20100471386);江苏省博士后基金(0902029C);江苏大学高级人才科研启动基金项目(08JDG032)

摘　　要：建立胰蛋白酶水解葵花籽粕蛋白制备降血压肽的工艺。以酶解物对血管紧张素转换酶抑制率、苦味值和蛋白水解度为指标,对pH、温度、底物浓度、加酶量和酶解时间等酶解条件进行单因素实验,并在此基础上,选择酶解时间、pH、温度等参数通过正交实验,确定了酶解葵花籽粕蛋白制备降血压肽的最优参数组合为:底物浓度为3.5%,加酶量2.85%,pH7.5、温度45℃和酶解时间5min,所得葵花籽粕降血压肽产品的IC50值为6.06mg/mL。The preparation condition of antihypertensive peptides from sunflower seed meal protein by trypsin enzymolysis was established. Single factor experiments were carried out to investigate the effects of pH value, enzymolysis temperature （T）, substrate content （ SC ）, trypsin content （ TC ）, and enzymolysis time （t） on the inhibitory rate of Angiotensin- converting Enzyme （ACE）, the degree of hydrolysis, and the bitterness of hydrolysate of sunflower seed meal protein. Based on results of the single factor experiments, orthogonal experiment on enzymolysis conditions of pH value,T and t were explored and the optimal enzymolysis parameters were determined as ：SO 3.5% （m/v） ,TO 2.85% （ E/S）, pH7.5 ,T 45℃,and t 5min.And the 50% ACE inhibitory rate content（ IC50 value）of the hydrolysate under the optimal condition was 6.06mg/mL.

关 键 词：葵花籽粕蛋白 降血压肽 酶水解 

分 类 号：TS201.1[轻工技术与工程—食品科学]