超声波辅助酶法制备绿豆ACE抑制肽的工艺研究  

Preparation of ACE inhibitory peptides from mung bean using ultrasonic-assisted enzymatic method

作　　者：刘振春[1] 韩宇[1] 孙慧娟[1] 耿存花 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《西北农林科技大学学报（自然科学版）》2014年第8期125-131,137,共8页Journal of Northwest A&F University(Natural Science Edition)

基　　金：吉林省科技发展项目(2011026)

摘　　要：【目的】确定绿豆ACE抑制肽的最佳制备工艺,以及最佳工艺条件下所得ACE抑制肽的抑制率。【方法】以绿豆为原料,采用超声波辅助酶法制备绿豆ACE抑制肽,通过单因素试验研究超声波处理时间、加酶量、水浴温度、超声波功率、酶解时间对蛋白水解度和所得ACE抑制肽的抑制率的影响。在单因素试验的基础上,利用响应面分析法优化超声波辅助酶法制备绿豆ACE抑制肽的工艺,并确定最佳工艺条件下ACE抑制肽的抑制率。【结果】超声波辅助酶法制备绿豆ACE抑制肽的最佳工艺条件为:超声波处理时间20min、水浴温度55℃、超声波功率155W、加酶量5%、酶解时间2h,在此条件下实际得率可达到89.27%。【结论】在优化的最佳工艺条件下,所得ACE抑制肽的抑制率可达89.27%,较传统酶法制备的绿豆ACE抑制肽提高了9%。【Objective】Optimum technological conditions of ACE inhibitory peptides from mung bean and the inhibition rate under optimum conditions were determined.【Method】Ultrasonic-assisted enzymatic method was used to prepare ACE inhibitory peptides from mung bean.The effects of ultrasonic time,enzyme dosage,temperature,ultrasonic power,and enzymolysis time on protein hydrolysis and the inhibition rate of inhibitory peptides were studied by single factor experiments.Optimum conditions were obtained using response surface method,and the inhibition rate of inhibitory peptides under optimum conditions was determined.【Result】Optimum conditions for preparation of ACE inhibitory peptides using ultrasonic-assisted enzymatic method were：Ultrasonic time 20 min,temperature 55℃,ultrasonic power 155 W,enzyme dosage 5%,and enzymolysis time 2h.ACE inhibitory rate reached 89.27%.【Conclusion】ACE inhibitory rate reached 89.27%under obtained optimum conditions,which was 9%higher than traditional method.

关 键 词：绿豆 酶解 ACE抑制肽 超声波 响应面分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]