胃蛋白酶水解甘薯蛋白制备血管紧张素转化酶抑制肽的研究  

Prepration of angiotensin I-converting enzyme inhibitory peptide from sweet potato protein by optimization of pepsin hydrolyzation

作　　者：王硕[1] 木泰华[1] 李鹏高[1,2] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]首都医科大学公共卫生与家庭医学学院,北京100069

出　　处：《食品科技》2011年第8期2-7,共6页Food Science and Technology

基　　金：现代甘薯农业产业技术体系建设专项(nycytx-16-B-16);河北省杂粮加工增值;综合利用技术研究与开发课题(08230907Z-2-2);中国农业科学院作物科学研究所中央级公益性科研院所基本科研业务费专项

摘　　要：采用胃蛋白酶水解甘薯蛋白制备血管紧张素转化酶(ACE)抑制肽,通过四元二次回归正交旋转组合设计,考察底物浓度、酶与底物浓度比、pH值、温度对ACE抑制率的影响,并确定最优酶解工艺参数,最终建立了ACE抑制率与各影响因素的回归模型。在此基础上,确定了胃蛋白酶水解甘薯蛋白的最适条件为:底物浓度2.3%、酶与底物浓度比3.7%、pH2.3、温度37℃、时间8h,采用该优化工艺,得到ACE抑制率最大为78.37%的水解产物。为开发防治高血压的保健食品提供了理论依据。Isolation of ACE inhibitory peptide from sweet potato protein was performed by pepsin.The effect of concentration of substrate,enzyme to substrate concentration ratio,pH value and temperature on the ACE inhibition ratio was studied by optimum design of quaternary quadratic rotation orthogonality experiment to get the best enzymatic hydrolysis condition.The regression models were established between the impact factors and the ACE inhibition ratio.Results indicate that the optimal processing conditions for preparing ACE inhibitory peptides with pepsin were as follows：concentration of substrate 2.3%,enzyme to substrate concentration ratio 3.7%,pH value 2.3,temperature 37 ℃,time 8 h.Under this optimizing enzymatic hydrolysis conditions,the ACE inhibition ratio of the hydrolyzates was 78.37%.ACE inhibitory peptides were obtained from the hydrolyzates of sweet potato protein,providing the theoretical basis for the development of functional foods in prevention and treatment of hypertension.

关 键 词：甘薯蛋白 胃蛋白酶 血管紧张素转化酶 ACE抑制肽 

分 类 号：O629.72[理学—有机化学]