碎米蛋白ACE抑制肽制备工艺的研究  

Preparation of ACE inhibitory peptides from hydrolyzed broken rice

作　　者：蒋艳[1] 王泽南[1] 王博[1] 苟林[1] 徐春泽[1] 

机构地区：[1]合肥工业大学生物与食品学院,合肥230009

出　　处：《食品科技》2012年第5期129-132,共4页Food Science and Technology

基　　金：安徽省教育厅重点项目(Kj2010A276)

摘　　要：研究了以碎米为原料,酶法制备血管紧张素转换酶(ACE)抑制肽的工艺。采用不同的蛋白酶对碎米蛋白进行水解,以水解液对ACE抑制率为评价指标,结果得出风味蛋白酶为最佳水解酶;通过单因素和正交试验,确定最佳的酶解工艺条件:pH为7.0,酶解温度为55℃,料液比为3%,酶解时间3h,风味蛋白酶酶添加量4000U/g。在此条件下ACE抑制肽的抑制率为85.4%。The hydrolytic process of producing ACE inhibitory peptide from broken rice was studied.Rice protein was hydrolyzed by different types of proteases,and the ACE inhibitory of hydrolysates was evaluated using ACE inhibition rate.Flavor protease was found optimal for the hydrolysis of broken rice.Through single factor’s test and orthogonal array design,the optimum technological conditiongs was obtain.The optimum conditions for enzymatic hydrolysis method were as follows：pH7.0,temperature 55 ℃,liquid to solid ratio 10：1.The ACE inhibitory activity of protein hydrolysates from rice was 85.4%.

关 键 词：碎米蛋白 蛋白酶 酶解液 ACE抑制肽 

分 类 号：TS201.21[轻工技术与工程—食品科学]