酸枣仁ACE抑制肽酶解工艺优化  

Optimization of Enzymatic Hydrolysis of ACE Inhibitory Peptide from Jujube Kernel

作　　者：谭力铭 曹妍 裴海生 郝建雄[1,2] 李慧颖 TAN Liming;CAO Yan;PEI Haisheng;HAO Jianxiong;LI Huiying(School of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,China;Hebei Functional Food Technology Innovation Center,Shijiazhuang 050000,China;Health Commission of Hengshui City Comprehensive Supervision and Law Enforcement Bureau,Hengshui 053000,China;Academy of Agricultural Planning and Engineering,Mara,Beijing 100121,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000 [2]河北省功能食品技术创新中心,河北石家庄050000 [3]衡水市卫生健康委员会综合监督执法局,河北衡水053000 [4]农业农村部规划设计研究院,北京100121

出　　处：《食品工业科技》2022年第2期182-194,共13页Science and Technology of Food Industry

摘　　要：本试验以脱脂后的酸枣仁渣通过碱溶酸沉法提取得到的酸枣仁蛋白为研究对象,以血管紧张素转化酶(ACE)抑制率和水解度为指标,筛选复合酶种类,采用响应面分析法,以中性蛋白酶/碱性蛋白酶比例、pH、底物浓度、酶解温度、酶解时间为试验因素,优化酸枣仁ACE抑制肽最佳酶解工艺参数。结果表明:筛选出中性蛋白酶和碱性蛋白酶作为复合酶,最适酶添加量确定为6000 U/g,5个因素对ACE抑制率和水解度的影响由大到小的顺序为:酶解温度、酶解时间、pH、中性蛋白酶/碱性蛋白酶比例、底物浓度。通过拟合方程分析,得到酸枣仁ACE抑制肽酶解的最佳工艺条件为:中性蛋白酶/碱性蛋白酶比例为2.1:1、酶解温度为54℃,底物浓度为3.1%,pH为7.5,酶解时间为62 min。在此条件下,复合酶解酸枣仁蛋白酶解液的实际ACE抑制率和水解度分别为(79.46%±0.49%)和(31.45%±0.85%),与理论值接近。制备得到酸枣仁ACE抑制肽与阳性对照组卡托普利对比,酸枣仁ACE抑制肽的ACE抑制率大小为(79.46%±0.49%),与卡托普利的ACE抑制率偏差为(19.28%±0.12%),证明酸枣仁ACE抑制肽具有显著降压效果。本研究证明了酸枣仁蛋白通过酶解有效得到ACE抑制肽并优化其酶解工艺,旨在为酸枣仁渣废物再利用提供参考方向和理论依据。In this experiment, jujube kernel protein was extracted from defatted jujube kernel residue by alkali solution and acid precipitation, taking the inhibition rate of angiotensin converting enzyme(ACE) and degree of hydrolysis as indicators to screen the compound enzyme species. Using the response surface method, with proportion of neutral protease/alkaline protease, pH, substrate concentration, enzymolysis temperature, digestion time as test factors, the optimum enzymatic hydrolysis parameters of ACE inhibitory peptide from jujube kernel were optimized. The results showed that neutral protease and alkaline protease were selected as complex enzymes, and the optimal amount of enzyme was determined to be6000 U/g. The order of influence of five factors on the ACE inhibition rate and hydrolysis degree was: Enzymatic hydrolysis temperature, enzymatic hydrolysis time, pH, ratio of neutral protease to alkaline protease, substrate concentration. Through the fitting equation analysis, the optimum conditions of ACE inhibition of peptidyl enzymatic hydrolysis of jujube kernel were as follows: Neutral protease/alkaline protease ratio 2.1:1, hydrolysis temperature 54 ℃,substrate concentration 3.1%, pH7.5, hydrolysis time 62 min. Under these conditions, the actual ACE inhibition rate and hydrolysis degree of the hydrolysate were(79.46%±0.49%) and(31.45%±0.85%), respectively, which were close to the theoretical values. Compared with captopril, the ACE inhibitory rate of the prepared ACE inhibitory peptide was(79.46%±0.49%), and the deviation from captopril was(19.28%±0.12%), which proved that the ACE inhibitory peptide had a significant antihypertensive effect. This study proved that the ACE inhibitory peptide could be effectively obtained by enzymatic hydrolysis of jujube kernel protein and optimized the enzymatic hydrolysis process, aiming to provide reference direction and theoretical basis for the reuse of jujube kernel residue.

关 键 词：血管紧张素转化酶 ACE抑制肽 酸枣仁蛋白 响应面 碱溶酸沉法 

分 类 号：TS201.1[轻工技术与工程—食品科学]