摘要
采用碱性蛋白酶、胰蛋白酶、中性蛋白酶、Alcalase(Novozymes)水解酪蛋白制备ACE抑制肽,并采取高效液相色谱法测定ACE抑制肽的抑制率。结果表明:碱性蛋白酶、胰蛋白酶、中性蛋白酶、Alcalase(Novozymes)在最佳时间下水解产物对ACE的抑制率分别为90.4%、83.2%、54.26%、92.7%。采用四因素三水平正交实验对碱性蛋白酶水解酪蛋白的条件进行了优化,结果显示在水解温度50℃、E/S6%、pH10.0条件下水解6h的酶解产物对ACE的抑制效果最好,达到95.60%。
ACE inhibitory peptides were prepared from casein protein by four commercial proteases （alcalase, trypsin, neutrase, alcalase （Novozymes））, and their ACE inhibitory activity were determined in vitro by high-performance liquid chromatography. The result indicated that the ACE inhibitory activity of casein＇s hydrolysates were 90.4%、83.2%、54.26%、 92.7% by using alcalase、trypsin、neutrase and alcalase （Novozymes） respectively. The optimum hydrolysis conditions of casein of alcalase were studied by the orthogonal design. The result showed that the ACE inhibitory activity of the alcalase＇s hydrolysates of casein can reach 95.60% under hydrolytic temperature 50℃, E/S 6% and hydrolytic pH10.0 conditions after hydrolyzing 6 hours.
出处
《食品与发酵科技》
CAS
2010年第2期37-40,共4页
Food and Fermentation Science & Technology
基金
安徽省芜湖市科技局重点资助项目(2008513)
作者简介
洪伟（1985-），女，硕士研究生，主要从事酶工程及其应用方面的研究工作。
通讯作者：薛正莲（1967-），教授，硕士生导师。
