谷朊蛋白制备ACE抑制肽的酶解工艺优化

STUDY AND OPTIMIZATION TO THE ENZYMOLYSIS TECHNOLOGY OF ACE INHIBITORY PEPTIDES FROM WHEAT GLUTEN

采用碱性蛋白酶水解小麦谷朊蛋白制备ACE抑制肽,选取酶解时间、温度、pH和加酶量4个因素进行中心组合实验设计,利用响应面法对ACE抑制肽的提取工艺进行优化研究。通过SAS软件对ACE抑制率的二次多项数学模型解逆矩阵分析表明:在酶解时间为3 h、pH 8.5、温度60℃、加酶量15 mg/g时,酶解产物的ACE抑制效果最好,最大抑制率平均为93.82%,与实测值相符。利用优化工艺条件酶解小麦谷朊蛋白制备ACE抑制肽时,其抑制率比优化前提高40.7%。

Angiotensin I converting enzyme Inhibitory peptides （ACEIP） were prepared from wheat gluten by a alkaline proteinase.The effects of hydrolysis time, hydrolysis temperature, pH value and quantity of protease added the ACE inhibitory activity and degree of hydrolysis of gluten were studied. Based on these, the experiment of Response Surface Analysis （RSA） was carried out by the program of Statistical Analysis System （SAS）. Then a quadratic regression equation relating of four important factors was obtained. The optimal conditions were that the hydrolysis time 2.8 h, reaction temperature 62 ℃, pH range 8.6, quantity of protease added 16.5 mg/g, and glute n concentration 12.0 %. In these conditions, ACE inhibitory activity of the gluten hydrolyzed were 95.8 % increased evidently for 40.7 %.