球磨辅助酶解制备南瓜籽ACE抑制肽  

Preparation of ACE inhibitory peptides from pumpkin seed using ball-milling assisted enzymolysis method

作　　者：杨晨 孔凡 雷芬芬 何东平 罗质[1,2,3] YANG Chen;KONG Fan;LEI Fenfen;HE Dongping;LUO Zhi(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain,Wuhan 430023,China;Key Laboratory of Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]国家粮食局粮油资源综合开发工程技术研究中心,武汉430023 [3]大宗粮油精深加工教育部重点实验室,武汉430023

出　　处：《中国油脂》2021年第9期22-27,共6页China Oils and Fats

基　　金：湖北省技术创新专项重大项目(2019ABA117)。

摘　　要：以南瓜籽蛋白为原料,通过球磨预处理辅助酶解法制备血管紧张素转换酶(ACE)抑制肽。以ACE抑制率和水解度为评价指标,对蛋白酶进行筛选。采用单因素试验研究球磨时间、酶解时间、底物质量浓度、pH和酶解温度对酶解产物ACE抑制率和水解度的影响,在此基础上,以ACE抑制率为考察指标,采用响应面法对球磨辅助酶解工艺条件进行优化。结果表明:球磨预处理可显著提高南瓜籽蛋白的酶解效率;最佳球磨辅助酶解工艺条件为选用碱性蛋白酶、球磨时间6 min、酶解时间10 h、底物质量浓度0.08 g/mL、pH 8.5、酶解温度55℃,在此条件下所得ACE抑制肽的ACE抑制率可达(86.65±0.55)%。Angiotensin-I converting enzyme(ACE) inhibitory peptides were prepared from pumpkin seed protein using ball-milling assisted enzymolysis method. With ACE inhibition rate and degree of hydrolysis as indicators, the protease was screened and the effects of ball-milling time, enzymolysis time, substrate mass concentration, pH and enzymolysis temperature were studied by single factor experiment. Then the ball-milling assisted enzymolysis conditions were optimized by response surface methodology with ACE inhibition rate as indicator. The results showed that the enzymolysis efficiency of pumpkin seed protein could be improved significantly by ball-milling pretreatment. The optimal ball-milling assisted enzymolysis conditions were obtained as follows: using alkaline protease, ball-milling time 6 min, enzymolysis time 10 h, substrate mass concentration 0.08 g/mL, pH 8.5 and enzymolysis temperature 55℃. Under these conditions, the ACE inhibition rate of ACE inhibitory peptides could reach(86.65±0.55)%.

关 键 词：南瓜籽 ACE抑制肽 球磨 酶解 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] Q816[轻工技术与工程—食品科学与工程]