分步酶解法制备菜籽降血压肽  

Preparation of Antihypertensive Peptides from Rapeseed Protein by Dual-Enzyme Method

作　　者：张艳[1] 刘志伟[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品科学》2013年第3期228-232,共5页Food Science

基　　金：武汉市科技创新基金项目(2009028)

摘　　要：以菜籽蛋白为原料,用两种蛋白酶将其分步水解制备降血压肽。从4种酶的两两组合中筛选出了最佳酶组合碱性蛋白酶和中性蛋白酶,采用紫外检测法对酶解产物中血管紧张素转化酶(ACE)抑制肽活性进行测定。对酶解工艺进行优化,在单因素试验的基础上采用Box-Behnken模型响应面设计试验,运用Design-Expert软件处理,建立制备菜籽降血压肽的三元二次回归正交模型。结果确定最佳酶解条件为:碱性蛋白酶和中性蛋白酶为分步水解的酶、底物的质量浓度5.65g/100mL、加酶量6.5%、酶解温度54.9℃,ACE抑制率理论值为50.303%,在此条件下进行验证实验制备出ACE抑制率为50.12%的菜籽降血压肽。In this study, rapeseed protein was hydrolyzed by two enzymes （alcalase and neutral protease） to prepare antihypertensive peptides. Angiotensin-converting enzyme （ACE） inhibitory activity was analyzed by UV spectrophotometer. The effects of three crucial factors on ACE inhibitory activity of rapeseed protein were analyzed by single-factor method. Subsequently, Box-Behnken test design coupled with response surface methodology and quadratic programming was employed for maximizing Alcalase-catalyzed hydrolysis of rapeseed proteins and a quadratic regression model was obtained using the Design-Expert software. The optimal hydrolysis conditions of rapeseed protein were substrate concentration of 5.65 g/100 mL, enzyme-substrate ratio of 6.5%, hydrolysis temperature of 54.9 ℃. The theoretical value of ACE inhibitory activity was 50.303%, which was close to the actual value of 50.12%.

关 键 词：酶解 菜籽蛋白 血管紧张素转化酶抑制肽 响应面法 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]