超声、微波联合预处理大米蛋白制备ACE抑制肽工艺优化  

Preparation of angiotensin I-converting enzyme inhibitory peptide from rice protein based on ultrasonic and microwave pretreatment

作　　者：王申[1] 周佳[1] 徐晶[1] 尹帅星 吴永宁 宫智勇[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]国家食品安全风险评估中心,北京100021

出　　处：《食品与机械》2014年第3期159-162,共4页Food and Machinery

基　　金：国家"863"计划项目(编号:2010AA023003)

摘　　要：采用碱性蛋白酶酶解经过超声、微波预处理后的大米蛋白,以提高酶解产物大米肽的血管紧张素转化酶(ACE)抑制活性。结果表明,超声波功率、作用时间、微波加热温度和搅拌速度对ACE活性都有一定影响,主次因素为超声波功率、搅拌速度、作用时间、微波加热温度,最优参数为超声波功率500W、搅拌速度500r/min、作用时间20min、微波加热温度55℃。在该最优条件下,大米肽粗品的ACE抑制率可从65.44%提高到90.70%,此时大米肽粗品的半抑制浓度为0.226mg/mL。Rice protein was processed with ultrasonic and microwave, and then it was hydrolyzed using alcalase to obtain rice peptide. This method could promote angiotensin I converting enzyme （ACE） inhibitory activity of rice peptide. The result showed that these factors had a certain effect on ACE inhibitory activity. The main factors from more important to less in affecting ACE inhibitory activity were as follows： ultrasonic power, stirring rate, treatment time and mi- crowave heating temperature. Optimal parameters for pretreatment were ultrasonic power at 500 W, stirring rate of 500 r/min, treatment time for 20 rain, heating temperature at 55℃. Under the above condition, the ACE-inhibition rate can reach up to 90. 70% from 65.44% of control without prctreatment, and the IC50 value was 0. 226 mg/mL.

关 键 词：大米 蛋白 超声波 微波 肽 血管紧张素转化酶 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]