酶解山核桃蛋白制备降血压肽的工艺

Enzymatic Preparation of Antihypertensive Peptides from Juglans mandshurica Maxim Protein

采用碱性蛋白酶对山核桃蛋白进行水解,以水解度和水解物的ACE抑制率为考察指标,考察酶解pH值、酶解温度、酶解时间、加酶量4个因素的影响,并在此基础上通过响应面组合优化试验,确定得到ACE抑制率最佳的条件为酶解pH8.2、酶解温度56℃、酶解时间4h、加酶量5880U/g(以底物计),此时水解度为29.03%,水解物的ACE抑制率可达到72.48%。

In this study, Juglans mandshurica Maxim protein, prepared in our laboratory using alkaline extraction and acid precipitation, was hydrolyzed with alcalase to prepare antihypertensive peptides. Operating parameters such as pH, temperature, hydrolysis time and enzyme dosage were optimized using response surface analysis based on degree of hydrolysis and ACE inhibitory rate. The optimum hydrolysis conditions for maximum ACE inhibitory rate （72.48%） were found to be hydrolysis at 56 ℃ and pH 8.2 for 4 h with an enzyme/substrate ratio of 5880 U/g. Under these conditions, the degree of hydrolysis was 29.03%.