聚能式逆流脉冲超声预处理对玉米蛋白酶解的影响  

Effect of Energy-gathered Pulsed Ultrasonic Pretreatment on Enzymatic Hydrolysis of Corn Gluten Meal

作　　者：王凯[1] 马海乐[1] 张艳艳[1] 叶晓非[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏省食品物理加工重点实验室,江苏镇江212013

出　　处：《中国农业科技导报》2015年第5期127-133,161,共7页Journal of Agricultural Science and Technology

基　　金：国家863计划项目(2013AA102203)资助

摘　　要：为了研究聚能式逆流脉冲超声预处理对玉米蛋白酶解性能的改善,在单因素试验基础上,以水解度和酶解产物血管紧张素转换酶(angiotensin-I converting enzyme,ACE)抑制率为评价指标,进行正交设计优化试验,得到最优的超声预处理条件:超声工作频率40 k Hz、液料初始温度30℃、超声处理时间15 min、单位体积超声功率200 W/L、超声脉冲工作时间6 s和脉冲间歇时间3 s。玉米蛋白经最优超声工作条件预处理,其水解度和酶解产物的ACE抑制率分别达到24.22%和70.97%,与未经超声预处理的玉米蛋白常规酶解相比较,分别提高了9.39%和11.08%。结果表明:超声预处理玉米蛋白,不仅促进其酶解,而且对其酶解产物ACE抑制活性同样有显著提高的作用。In order to research the improvement of enzymatic hydrolysis of corn gluten meal by energy-gathered pulsed ultrasonic pretreatment,on the basis of single factor experiment,this paper took the degree of hydrolysis（ DH） and angiotensin-I converting enzyme（ ACE） inhibition rate as evaluation indexes,and carried out orthogonal optimization test and gains the optimal ultrasonic pretreatment conditions： ultrasonic working frequency 40 k Hz,initial temperature of liquid material 30℃,ultrasonic treatment time 15 min,per unit ultrasonic power 200 W / L,ultrasonic pulse work time 6 s and interpulse time 3 s. Under the optimal ultrasonic pretreatment conditions,hydrolysis degree and enzymatic hydrolysis product of ACE inhibition rate of corn gluten meal were 24. 22% and 70. 97%,respectively.Compared with those without pretreatment,the hydrolysis degree and ACE-inhibitory rate raised 9.39% and 11.08%,respectively. The results showed that ultrasonic pretreatment of corn gluten meal could not only promote its enzymatic hydrolysis,but also have a significant promotion on its enzymatic hydrolysis product of ACE inhibition activity.

关 键 词：脉冲超声 玉米蛋白 酶解 水解度 ACE抑制率 

分 类 号：TS201.1[轻工技术与工程—食品科学]