高温豆粕肽粉的苦味及ACE抑制活性研究

Bitterness and ACE inhibitory activity of the high-temperature soybean meal peptide

以高温豆粕为原料,Alcalase2.4L酶为催化剂,通过L(934)正交试验,获得制备ACE抑制肽的最佳条件为:底物浓度4%、酶活力1500U/g、pH值8.5、温度50℃,此时ACE抑制活性达到78.85%。在此基础上,采用毛霉蛋白酶酶解3h、6h和1%、2%的β-环糊精(β-CD)包埋进行脱苦处理,试验结果表明,1%的β-CD包埋对高温豆粕酶解液具有最佳的脱苦和最大保存其ACE抑制活性的作用。

Using high-temperature soybean meal as raw materials and Alcalase 2.4L as a catalyst, the optimal conditions of ACE inhibitory activity was obtained using the L9 （34） orthogonal experiment as followed： substrate concentration 4%, enzyme activity 1500U/g, pH value 8.5 and the temperature 50℃. Under these conditions, the high ACE inhibitory activity reached 78.85%. Based on these results, Actinomucor elegans peptidases were employed to treat the hydrolysates for 3h and 6h, and 1%, 2% β-cyclodextrin （β-CD） were also used to embed hydrolysates to remove bitterness. The results showed that 1% of β-CD treatment can effectively remove bitterness and obtain the highest preservation of the ACE inhibitory activity.