响应面法优化猪血红蛋白制备ACE抑制肽的酶解工艺条件  

Optimization of Enzymatic Hydrolysis Conditions for ACE Inhibitory Peptides Preparation from Porcine Hemoglobin by Response Surface Methodology

作　　者：郑炯[1,2] 邓惠玲[1] 阚建全[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2012年第23期209-214,共6页Food Science

基　　金：西南大学基本科研业务费专项(XDJK2009C055)

摘　　要：以猪血红蛋白为原料,采用胃蛋白酶水解猪血红蛋白制备ACE抑制肽。以体外ACE抑制率和水解度为指标,通过单因素试验对酶解温度、酶解pH值、底物质量浓度、加酶量、酶解时间等酶解工艺参数进行研究,并用响应面法优化酶解工艺,建立二次多项数学模型。结果表明,胃蛋白酶水解猪血红蛋白制备ACE抑制肽的最佳工艺参数为酶解温度37.60℃、酶解pH 1.98、底物质量浓度4.98g/100mL、加酶量3.04%、酶解时间4h,酶解产物的最大ACE抑制率为70.09%。The enzymatic preparation of angiotensin I-converting enzyme（ACE） inhibitory peptides from porcine hemoglobin using pepsin was optimized by response surface methodology.ACE inhibitory rate in vitro and degree of hydrolysis（DH） were investigated with respect to hydrolysis parameters including temperature,pH,substrate concentration,enzyme dosage and time.As a result,a quadratic polynomial model was developed.The optimum conditions for enzymatic preparation of ACE inhibitory peptides from porcine hemoglobin were found to be hydrolysis at pH 1.98 and 37.60 ℃ for 4 h with a substrate concentration of 4.98 g/100 mL and a enzyme dosage of 3.04%.Under these conditions,the prepared peptides showed an ACE inhibitory rate of 70.09%.

关 键 词：猪血红蛋白 ACE抑制肽 酶解工艺 响应面法 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]