燕麦麸ACE抑制肽酶解工艺优化及其稳定性研究

Optimization and stability of ACE inhibition peptide enzymatic hydrolysis by oat bran

为了充分利用燕麦蛋白资源,增加燕麦加工产品附加值,本课题以燕麦加工副产物燕麦麸为实验原料,采用酶解技术制备燕麦麸ACE(Angiotensin Converting Enzyme)抑制肽。通过超微粉碎、有机溶剂萃取、酶解等处理技术,打破原料致密的结构,去除其中的淀粉、脂类等可能影响到肽的制备与纯化的物质。在酶的筛选试验中,以酶解产物ACE抑制率和水解度为指标选出最佳水解用酶为Alcalase 2.4L碱性蛋白酶。对最佳酶解工艺和肽的稳定性进行了研究。结果表明最佳酶解工艺参数为:加酶量4500u/g、pH 8.1、温度56℃、底物浓度7.5%,得到的ACE抑制率抑制率为70.67%。IC50为0.83mg/mL。最后,研究了燕麦麸ACE抑制肽的消化稳定性,结果显示模拟消化处理后肽的活性并无明显变化,稳定性良好。

In order to make full use of oat protein resources and to increase the product＇ s value,the by-products from processing was used to make ACE （Angiotensin Converting Enzyme） inhibitory peptides.Superfine grinding,organic solvent extraction and enzymatic hydrolysis were used to break the material structure,remove starch and lipid which may affect peptide preparation and purification.Enzymolysis products ACE inhibitory rate and the degree of hydrolysis were selected as the index to choose the best hydrolysis enzyme by enzyme screening test,the result was Alcalase 2.4 L alkaline protease.The test also studied the stability of these peptides.Results showed that the process parameters for the optimal enzyme solution was：enzyme quantity 4500 u/g,pH 8.1 temperature 56 ℃,substrate concentration 7.5％,the ACE inhibitory rate 70.67％.Under the above condition,IC50 was 0.83 mg/mL.Finally,the digestive stability of ACE inhibitory peptides was discussed and the activity of the processing results showed that the simulated digestion peptide had no obvious changes,the stability is very well.