核桃蛋白肽脱苦及其对ACE抑制活性的影响  

Debittering of walnut peptide and the effect of ACE inhibitory activity

作　　者：裴晓惠[1,2] 张佳程[1] 齐建勋[2] 吴春林[2] 陈永浩[2] 郝艳宾[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]北京市农林科学院 林业果树研究所,北京100093

出　　处：《食品工业科技》2012年第20期236-239,共4页Science and Technology of Food Industry

摘　　要：以核桃蛋白粕为原料采用碱溶酸沉法从中提取蛋白,用中性蛋白酶对其进行酶解,制备核桃蛋白肽,采用活性炭和β-环状糊精对核桃肽进行脱苦,比较两者脱苦效果以及脱苦对核桃蛋白肽ACE抑制率的影响。研究结果表明,活性炭脱苦时其影响因素排序为:活性炭用量>处理时间>pH,当活性炭用量为50%,处理时间为100min,pH=8时,核桃蛋白肽苦味值最低,但其氮损失率较大;当活性炭用量为40%,处理时间为80min,pH=7时氮损失量最低,苦味值为2,对ACE抑制活性影响较大,损失15.81%。β-环状糊精脱苦最佳条件为β-环状糊精添加量为22%,处理时间为30min,苦味值为2,对ACE抑制活性影响最小,仅降低了0.12%。β-环状糊精处理是既能保存核桃蛋白肽ACE抑制活性,又能起到较好脱苦效果的脱苦处理方法。Protein was extracted from walnut residue and it was hydrolyzed by neutral protease, The determination of bitterness value was carried out to compare with the debittering effect for walnut peptides by using active carbon and β-cyclodextrin,and meanwhile to investigate their influences on the antihypertensive activity of walnut peptide,to choose a better way to debitterize. The result showed that the order of the influencing factors on debitterize-the amount of active carbon〉processing time〉pH. When theamount of active carbon was 50% ,processing time was 100min,pH value was 8,the bitterness value of the peptide was lowest,while the nitrogen loss rate was larger. When the amount of active carbon got 40% ,processing time was 80min,pH value was 7,its minimum nitrogen loss rate was obtained, bitterness value of 2,and the loss of antihypertensive activity was 15.81%. The optimum condition to debitterize using β-cyclodextrin：the amount was 22%, processing time was 30min. Under these conditions,the bitterness value could reduce to 2,the antihypertensive activity could hardly be affected. It was concluded that using β-cyclodextrin to debitterize was better than active carbon treatment.

关 键 词：脱苦 活性炭 Β-环状糊精 ACE抑制活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]