固定化酶ESM-BAP酶解制备甜杏仁ACE抑制肽及其工艺优化  

Preparation of ACE-inhibiting Peptide from Sweet Almond by Enzymatic Digestion with Immobilized Enzyme ESM-BAP and its Process Optimization

作　　者：张凯 刘媛 王健 朱旭冉 宋丽军 王秀荣 ZHANG Kai;LIU Yuan;WANG Jian;ZHU Xuran;SONG Lijun;WANG Xiurong(Key Laboratory of Analysis and Detection of Agricultural Products and Food Quality and Safety,Hebei North College,Zhangjiakou,Hebei 075000,China;Academy of Agricultural and Forestry Sciences,Chengde,Hebei 067000,China;Garden Fruit Industry Limited Liability Company,Zhangjiakou,Hebei 075000,China;College of Food Science and Technology,Hebei Science and Technology Teachers College,Changli,Hebei 066600,China;Academy of Agricultural Science,Zhangjiakou,Hebei 075000,China)

机构地区：[1]河北北方学院河北省农产品食品质量安全分析检测重点实验室,河北张家口075000 [2]承德市农林科学院,河北承德067000 [3]张家口市花园果品产业有限责任公司,河北张家口075000 [4]河北科技师范学院食品科技学院,河北昌黎066600 [5]张家口市农业科学院,河北张家口075000

出　　处：《农产品加工》2024年第10期47-52,56,共7页Farm Products Processing

基　　金：河北省“三三三人才工程”资助项目(C20221030)。

摘　　要：为优化固定化酶酶解甜杏仁蛋白制备ACE抑制肽的工艺,采用交联法固定蛋壳膜(ESM)和碱性蛋白酶(BAP)后对甜杏仁蛋白进行酶解,通过单因素试验和响应面分析法对酶解条件进行优化。得到的最佳酶解工艺参数为加酶量7200 U/g,酶解时间4.1 h,酶解温度56.1℃,pH值10.7,在此条件下甜杏仁的ACE抑制率可达65.14%。该条件适合甜杏仁蛋白ACE抑制肽的制备,为实际生产和应用提供理论依据。This study aimed to optimize the immobilized enzyme enzymatic hydrolysis of sweet almond protein for the production of ACE inhibitory peptides.The sweet almond protein was enzymatically digested after immobilizing eggshell membrane(ESM)and alkaline protease(BAP)using a cross-linking method.Enzymatic conditions were optimized through one-way tests and response surface analysis.The optimal enzymatic process parameters were determined as follows:enzyme addition of 7200 U/g,enzymatic time of 4.1 hours,temperature of 56.1℃,and pH of 10.7.Under these conditions,the ACE inhibition rate of sweet almond protein reached 65.14%.This optimized condition was suitable for the production of ACE inhibitory peptides from sweet almond protein,providing a theoretical foundation for practical production and application.

关 键 词：固定化酶 酶解 ACE抑制肽 工艺 

分 类 号：TS209[轻工技术与工程—食品科学]