Alcalase酶解羊乳酪蛋白制备ACE抑制肽的研究  

Study on production of the ACE inhibitory peptides from goat′s milk casein hydrolysed with Alcalase

作　　者：陈合[1] 王娟[1] 舒国伟[1] 张秋红[1] 高丽嫚[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2013年第5期116-120,共5页Journal of Shaanxi University of Science & Technology

基　　金：陕西省教育厅自然科学专项项目(2013JK0747)

摘　　要：血管紧张素转化酶(ACE)抑制肽在人体血压调节方面有着重要的作用,它常被用于治疗高血压及其他相关疾病,降低患者的发病率及死亡率.本文通过单因素试验研究了温度、pH、酶添加量、底物浓度以及反应时间对Alcalase酶解羊乳酪蛋白制备ACE抑制肽的水解度及ACE抑制率的影响,结果表明各因素的最适条件为:温度55℃、pH 7.0、酶添加量E/S为5%、底物浓度为10%、水解时间为120min,ACE抑制率和水解度分别为89.09%及18.91%.Angiotensin-converting enzyme （ACE） inhibitory peptides play an important role in the regulation of blood pressure. It is usually used in therapy to reduce morbidity and mortal- ity of patients with hypertension and other related diseases. In the present research, the effect of process conditions on the ACE inhibitory peptides activity from goat＇s milk casein hydrolysed with Alcalase was investigated. It was shown that ACE inhibitory activity of goat＇s milk casein hydrolysates could be controlled by regulation of five process conditions （hydrolysis temperature, pH and enzyme to substrate （E/S） ratio, substrate concentration, hydrolysis time）. Temperature at 55 ℃, pH 7.0, E/S ratio at 5 %, substrate concentration at 10% and hydrolysis time 120 rain were found to be the optimal conditions to obtain high ACE inhibitory activity 89.09% and degree of hydrolysis 18.91%.

关 键 词：ALCALASE 羊乳酪蛋白 ACE抑制肽 水解度 

分 类 号：TS201.1[轻工技术与工程—食品科学]