复合酶法水解豆粕制备ACE抑制肽  

Preparation of Angiotensin-Ⅰ-Converting Enzyme Inhibitory Peptides by Multienzymatic Hydrolysis of Soybean Meal

作　　者：李景[1] 王素英[2] 张思慜 王园[2] 李吴泽[2] 林菘[2] 

机构地区：[1]天津天狮学院生物工程学院,天津301700 [2]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2012年第9期163-166,共4页Food Science

基　　金：天津市科技支撑计划项目(09ZCKFNC00800)

摘　　要：碱性蛋白酶分别与中性蛋白酶、复合蛋白酶、胰蛋白酶和风味蛋白酶组合,采用分步法进行水解豆粕实验,以提高豆粕水解液的ACE抑制率。结果表明:当碱性蛋白酶和胰蛋白酶两种酶分步加入进行水解时,水解度最高,达到46.83%。进一步通过响应面分析法,优化碱性蛋白酶和胰蛋白酶组合分步水解条件,发现先加入5100U/g碱性蛋白酶,在pH9的条件下水解2h,之后再加入950U/g胰蛋白酶,在pH8的条件下继续水解2h,最终水解产物的ACE抑制率可达到72.21%。In order to improve the ACE inhibitory rate of hydrolyzed soybean meal,alkaline protease was used in combination with neutral protease,compound protease,trypsin or flavorzyme for stepwise hydrolysis of soybean meal.The results showed that the highest hydrolysis degree,46.83%,was achieved when soybean meal was sequentially hydrolyzed with alkaline protease followed by trypsin.Further investigations were carried out to optimize the hydrolysis process using response surface analysis.The optimal hydrolysis process was sequential hydrolysis with neutral protease for 2 h at a dose of 5100 U/g followed by trypsin at a dose of 950 U/g for another 2 h.The ACE inhibitory rate of final hydrolysis products was up to 72.21%.

关 键 词：复合酶法 ACE抑制肽 Box-Behnken试验 

分 类 号：Q814.9[生物学—生物工程]