杜仲翅果籽粕蛋白酶解制备ACE抑制肽的工艺优化

Condition optimization on ACE inhibitory peptide preparation from Eucommiakey-fruit seed dregs protein with enzymatic hydrolysis

以杜仲翅果籽粕蛋白为原料,采用复合酶法酶解制备ACE抑制肽。考察pH值、酶用量、酶比例、底物质量分数、酶解时间、酶解温度对ACE抑制率和水解度的影响。在单因素试验基础上采用响应面法优化ACE抑制肽制备工艺。结果表明,ACE抑制肽酶解制备最佳条件为底物质量分数6%(m/V),pH 9.4,酶用量13 300U/g,酶比例(碱性蛋白酶∶胰蛋白酶)2∶1,酶解时间4.4h,酶解温度44℃。该条件下,ACE抑制率达67.91%。

Using Eucommia Key-fruit seed dregs protein as raw material, ACE inhibitory peptide was prepared with the method of mixed enzyme hydrolysis. By single factor experiment, the effect of six factors was investigated, such as pH value, enzyme dosage, enzymes ratio, substrate concentration, hydrolysis time and enzyme temperature, on the degree of hydrolysis temperature and ACE inhibition. Then the preparation condition of ACE inhibitory peptide was optimized with response surface design on the base of single factor experiment. The results showed in that the optimum preparation conditions of ACE inhibitory peptide were as followed： substrate concentration 6. 0 g/100 mL, pH value of 9. 4, enzyme dosage 13 300 U/g, enzymes ratio 2 ： 1 （alcalase to trypsin）, hydrolysis time 4.4 h at 44 ℃. Under these conditions, the inhibition rate of ACE reach up to 67.91%.