摘要
以经超临界CO2萃取除去大部分蛋黄油和卵磷脂的鸡蛋蛋黄蛋白质为原料,选用碱性蛋白酶水解该蛋白质制备蛋黄降压肽(ACEI),用高效液相色谱(HPLC)测定酶解产物对血管紧张素酶(ACE)的抑制活性(IP)。研究了不同水解温度、酶用量([E]/[S])、底物浓度([S])和pH值时蛋白质水解度(DH)随时间的变化规律,并进一步考察了不同DH产物的氮溶解指数(NSI)及对ACE抑制活性(IP)。结果表明,获得具有较高活性和较好溶解性的产物需控制蛋白质DH在16%～20%之间,以IP为考察指标得到该碱性蛋白酶水解鸡蛋蛋黄蛋白质制备降压肽的适宜条件为:水解时间300min,水解温度45℃,[E]/[S]为50AU/kg,[S]为7%,pH值9.5,此时DH为16.3%,NSI值为89.09%,水解物对ACE的IP值可达到68.28%。
After egg yolk was degreased by supercritical extraction of carbon dioxide, it was hydrolyzed with alkali protease to prepare angiotensin converting enzyme inhibitors （ACEI）. The inhibition percent （IP） of hydrolysate to ACE was detected with HPLC. The dependence of the degree of hydrolysis （DH） with hydrolysis time at different hydrolysis temperatures, ratios of enzyme to substrate （[E]/[S]）, concentrations of substrate （[S]） and pH values was investigated. Moreover the relations between DH of hydrolysate and its nitrogen soluble index （NSI） and inhibition to ACE were discussed. Then the hydrolysate with higher IP and NSI could be obtained when its DH was in the range of 16% to 20%. The result shows that the optimized conditions for hydrolyzing egg yolks are hydrolysis time in 300min, hydrolysis temperature at 45%, [E]/[S] in 50AU/kg, [S] in 7% and pH 9.5. Meanwhile the DH, NSI and IP of the hydrolysate were 16.3%, 89.09% and 68.28%, respectively.
出处
《食品科技》
CAS
北大核心
2006年第8期138-141,共4页
Food Science and Technology
基金
广西自然科学基金(桂科自0542014)
关键词
酶解
蛋黄
降压肽
enzymatic hydrolysate
egg yolks
angiotensin converting enzyme inhibitors （ACEI）
