高温豆粕肽粉的苦味及ACE抑制活性研究  

Bitterness and ACE inhibitory activity of the high-temperature soybean meal peptide

作　　者：罗贤慧[1] 李理[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2012年第10期120-123,共4页China Brewing

基　　金：广东省科技攻关项目(2011B020310004)

摘　　要：以高温豆粕为原料,Alcalase2.4L酶为催化剂,通过L(934)正交试验,获得制备ACE抑制肽的最佳条件为:底物浓度4%、酶活力1500U/g、pH值8.5、温度50℃,此时ACE抑制活性达到78.85%。在此基础上,采用毛霉蛋白酶酶解3h、6h和1%、2%的β-环糊精(β-CD)包埋进行脱苦处理,试验结果表明,1%的β-CD包埋对高温豆粕酶解液具有最佳的脱苦和最大保存其ACE抑制活性的作用。Using high-temperature soybean meal as raw materials and Alcalase 2.4L as a catalyst, the optimal conditions of ACE inhibitory activity was obtained using the L9 （34） orthogonal experiment as followed： substrate concentration 4%, enzyme activity 1500U/g, pH value 8.5 and the temperature 50℃. Under these conditions, the high ACE inhibitory activity reached 78.85%. Based on these results, Actinomucor elegans peptidases were employed to treat the hydrolysates for 3h and 6h, and 1%, 2% β-cyclodextrin （β-CD） were also used to embed hydrolysates to remove bitterness. The results showed that 1% of β-CD treatment can effectively remove bitterness and obtain the highest preservation of the ACE inhibitory activity.

关 键 词：高温豆粕 Alcalase2.4L ACE抑制活性 毛霉蛋白酶 Β-CD 脱苦 

分 类 号：TS201.2[轻工技术与工程—食品科学]