对虾蛋白自溶制备ACE抑制肽的工艺条件优化

Optimization of Autolysis Parameters of Shrimp to Prepare Angiotensin I-converting Enzyme Inhibitory Peptides

以凡纳滨对虾为原料,以ACE抑制率为指标,利用响应面法对虾肉蛋白自溶制备ACE抑制肽的工艺条件进行了优化,即在酶解条件(pH值、温度、虾头虾肉质量比)和ACE(Angiotensin I-converting Enzyme,ACE)抑制率之间建立了数学模型Y=23.59-0.21X1+0.84X2+0.85X3-0.71X12-0.94X22-1.06X32+0.088X1X2-0.46X1X3-0.87X2X3。分析表明,在3个因素中,虾头与虾肉比例对ACE抑制率的影响最为显著。优化后的工艺参数为:pH7.35,温度57.2℃,虾头与虾肉比例为1∶1。根据回归方程的预测结果,反应时间为4 h,其ACE抑制率达41.9%。

The combined effects on ACE inhibitory activity production by hydrolyzing shrimp with its endogenons protease were studied using response surface methodology in this paper. The parameters were pH, temperature and ratio of head to meat. The following regression equation was obtained： Y=23.59-0.21X1＋0.84X2＋0.85X3-0.71X1^2-0.94X2^2-1.06X3^2＋0.088X1X2-0.46X1X3-0.87X2X3. Analysis of the regression coefficients showed that head/meat was the most important factor that affected the ACE inhibitory activity as it exerted significant influence on all the dependent variables. The optimal combinations of media constituents for high ACE inhibitory activity were pH 7.35, temperature 57.2℃, and the ratio of head to meat 1 ： 1 . Under the optimized conditions, the ACE inhibitory activity of the autolysis hydrolysates was up to 41.9% when the reaction time was 4 h.