摘要
研究制备鲢鱼蛋白ACE抑制肽工艺条件,利用高效液相色谱法测定不同蛋白酶水解鲢鱼蛋白的ACE抑制率,筛选出风味蛋白酶为最佳酶源。在单因素试验的基础上,采用Box-Beknken中心组合设计建立响应面数学模型。得出鲢鱼蛋白制备ACE抑制肽的最佳工艺条件为初始pH 7.54,酶解温度50.56℃,时间4.5h,加水量46.67mL/10g.鱼肉。经优化后,鲢鱼蛋白ACE抑制肽的抑制率实际值可达81.35%。
The study was to seek the optimum conditions of producing ACE inhibitory peptide from Hypohythalmichthys molitrix protein.Determination of ACE-inhibition rate of various hydrolysates using high performance liquid chromatography,the best flavor proteinase was screened out.Based on single-factor experiments,the response surface methodology model was arranged according to Box-Beknken central composite experiment design.The results showed that the optimum preparation ACE-inhibitory peptide from Hypohythalmichthys molitrix protein conditions were： original pH 7.54,temperature 50.56 ℃,time 4.5 h,water addition 46.67 mL.Under the above condition,the ACE-inhibition rate can reach up to 81.35%.
出处
《食品与机械》
CSCD
北大核心
2012年第2期147-151,共5页
Food and Machinery
基金
湖南省重大科技专项(编号:2010FJ1007-2)
关键词
鲢鱼
ACE抑制肽
响应面
高效液相色谱
hypohythalmichthys molitrix
ACE-inhibitory peptide
response surface methodology
high performance liquid chromatography
