酶解核桃蛋白制备降血压肽的工艺优化  

Enzymatic Preparation of Antihypertensive Peptides from Walnut Protein

作　　者：裴璞花 安传相 刘晓燕 马立志 陈鸿申 PEI Pu-hua1, AN Chuan-xiang1, LIU Xiao-yan2, 3, MA Li-zhi2, 3,CHEN Hong-shen4(1 .Wine and Food Engineering College of Guizhou University, Guiyang 550025, Guizhou, China; 2. Food andPharmaceutical Engineering Institute of Guiyang University, Guiyang 550005, Guizhou, China; 3. GuizhouEngineering Research Center for Fruit Processing, Guiyang 550005, Guizhou, China; 4. Life Science Collegeof Guizhou University, Guiyang 550025, Guizhou, Chin)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵阳学院食品与制药工程学院,贵州贵阳550005 [3]贵州省果品加工工程技术研究中心,贵州贵阳550005 [4]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品研究与开发》2018年第14期69-75,共7页Food Research and Development

基　　金：贵州省科技计划项目(黔科合支撑[2016]2539号);贵州省果品加工;贮藏与安全控制协同创新中心(20130355110);贵州省重点学科建设计划(黔学位合字ZDXK[2014]13号);毕节市科技支撑项目(毕科合[2016]07号)

摘　　要：以蛋白质含量为88%的核桃蛋白为试验原料,利用碱性蛋白酶对其进行酶解,采用酶解产物血管紧张素转换酶(angiotensin converting enzyme,ACE)抑制率为检测指标。考察酶解温度、p H值、加酶量以及底物浓度这4个因素对酶解产物ACE抑制率的影响,通过响应面优化试验,重复3次验证性试验,最后确定酶解的最佳工艺条件酶解温度、p H值、加酶量、底物浓度分别为:55℃、9.0、7 300 U/g、2.7%,酶解物的ACE抑制率平均可达60.23%。经超滤分离,得到小于3 k Da分子量的核桃降压肽,IC50值最低为0.389 3 mg/m L,其ACE抑制活性最高。Taking walnut protein with 88 % protein content as raw material,alkaline protease was used to enzymolysis,and the inhibition rate of angictensin converting enzyme（ACE）was used as the detection index.Operating parameters such as hydrolysis temperature,hydrolysis p H,enzyme dosage,substrate concentration,on this basis,through the combination of response surface optimization test,through three validation tests,the results showed that the optimum conditions were temperature 55 ℃,p H 9.0,enzyme dosage 7 300 U/g and substrate concentration 2.7 %,The enzymolysis liquid ACE inhibitory rate reached an average of 60.23 %. After ultrafiltration,walnut antihypertensive peptides powder with less than 3 k Da molecular weight was obtained,and the lowest IC50 value was 0.389 3 mg/m L,and its ACE inhibitory activity was the highest.

关 键 词：降血压肽 制备工艺 蛋白质 酶解 超滤分离 

分 类 号：TQ464.7[化学工程—制药化工]