发酵马铃薯蛋白制备ACE抑制肽  

Preparation of ACE inhibitory peptide by fermentation of potato protein

作　　者：高丹丹[1] 李海霞[1] 祁高展[1] 

机构地区：[1]西北民族大学生命科学与工程学院,兰州730030

出　　处：《食品科技》2015年第1期258-262,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31360375);西北民族大学中央高校基本科研业务费专项(31920130046)

摘　　要：从市售腐乳和酸菜中筛选出12株产蛋白酶菌株,然后用筛选出的菌株来发酵马铃薯蛋白,测定其蛋白酶活力对菌株进行复筛。通过测定发酵液的水解度和ACE抑制率得到一株最适合发酵马铃薯蛋白制备ACE抑制肽的菌株4-2-1。结果表明,用该菌株发酵马铃薯蛋白,其水解度和ACE抑制率分别为:(7.72±0.04)%和(86.94±0.78)%。12 protease-producing strains was screened from fermented bean curd and sour pickled cabbage bought from the market, then used the screened strains to ferment the potato protein to rescreen the strains through determining the protease activity of the strains. By determining the degree of hydrolysis and fermentation liquor ACE inhibitory rate, obtain 4-2-1 which is the most suitable strains to ferment potato protein to obtain ACE inhibitory peptides. Results showed that using the strain fermented potato protein, its degree of hydrolysis and ACE inhibition rate is respectively：（7.72±0.04）%,（86.94±0.78）%.

关 键 词：蛋白酶 发酵 马铃薯蛋白 ACE抑制肽 

分 类 号：TS201.3[轻工技术与工程—食品科学]