分步酶解制备乳清蛋白源ACE抑制肽的工艺研究  

Preparation of ACE Inhibitor Peptides from Whey Protein by Stepwise Enzymatic Hydrolysis

作　　者：范尧珠 李倩茹 王雪峰[1,2] 普岳红 李凌飞[1] 黄艾祥 FAN Yaozhu;LI Qianru;WANG Xuefeng;PU Yuehong;LI Lingfei;HUANG Aixiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Engineering Technology Research Center for Processing of Livestock Products,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南省畜产品加工工程技术研究中心,昆明650201

出　　处：《中国乳品工业》2022年第5期24-28,共5页China Dairy Industry

基　　金：云南省农业联合专项(2018FG001-040);云南省现代农业奶牛产业技术体系资助项目(2019KJTX0014)。

摘　　要：以云南乳饼加工副产物—乳清水中获得的乳清蛋白粉为原料,采用分步酶解技术获得ACE抑制肽。通过酶的选择、单因素和响应面优化实验,选取了碱性蛋白酶和木瓜蛋白酶为适宜用酶,确定了最佳酶解工艺条件为酶解温度50℃,酶解时间3 h:2 h,料液比1:35(g/mL),此时酶解产物的ACE率达到88%。本研究可为后续相关功能性食品开发提供借鉴。In this study,ACE inhibitory peptide was obtained from whey protein powder obtained from whey water,a by-product of Yunnan milk cake processing.Through enzymatic selection,single factor and response surface optimization experiments,alkaline protease and papain were selected as the suitable enzymes.The optimum conditions of enzymatic hydrolysis were as follows:enzymatic temperature 50℃,enzymatic time 3 h:2 h,solid-liquid ratio 1∶35(g/mL).The ACE rate of the enzymatic hydrolysate reached 88%.This study can provide a theoretical basis for the subsequent development of related functional foods.

关 键 词：乳清蛋白 ACE抑制肽 高血压 酶解工艺 响应面法 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]