摘要
以猪肩胛骨为原料,用蛋白酶将其水解用以制备降血压肽。以酶解液的血管紧张素转化酶(ACE)抑制率为主要指标,筛选出风味蛋白酶为最适的蛋白酶进行酶解优化实验。考察酶解时间、酶解温度、pH、酶底比、底物浓度5个因素对酶解液的水解度和ACE抑制率的影响,并在此基础上通过响应面优化实验,确定最佳酶解条件为:酶底比6900U/g、酶解温度53℃、酶解时间4.5h,此条件下进行验证实验制备出ACE抑制率为65.31%的猪肩胛骨降血压肽,ACE抑制率理论值为66.93%。
Pig scapula protein was hydrolyzed with protease to prepare antihypertensive peptides. The single- factor method was used to analyze the effect of the kind of enzyme,time,substrate concentration,enzyme/ substrate ratio,hydrolysis pH and temperature on degree of hydrolysis and Angiotensin-converting enzyme （ACE） inhibitory activity of pig scapula protein hydrolysate. Operating parameters such as temperature, hydrolysis time and enzyme/substrate ratio were optimized using response surface analysis based on ACE inhibitory rate. The optimal hydrolysis conditions of pig scapula peptide were enzyme/substrate ratio of 6900U/g,hydrolysis temperature of 53℃, hydrolysis time of 4.5h. The theoretical value of ACE inhibitory activity was 66.93% ,which was close to the actual value of 65.31%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第18期211-215,共5页
Science and Technology of Food Industry
关键词
猪肩胛骨
酶解
降血压肽
响应面法
pig scapula
enzyme
antihypertensive peptides
response surface
作者简介
陈昌琳（1989-），女，在读硕士研究生，研究方向：功能性食品。
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