响应面优化酶法制备芝麻饼粕ACE抑制肽研究

The Response Surface Optimizate Preparation of Sesame Dregs' Ace Inhibitory Peptides with Enzyme

以芝麻饼粕为原料酶法制备具有降血压活性的血管紧张素转化酶(ACE)抑制肽,在单因素试验基础上进行酶解条件的响应面优化,结果显示芝麻饼粕ACE抑制肽酶法制备的最优条件为p H 8.88,酶解温度46℃,底物质量浓度85 mg/m L,酶解时间24 min。高效液相色谱测得ACE抑制肽的IC50值3.03 mg/m L,进一步经过膜分离,发现经过碱性蛋白酶酶解后,芝麻多肽从平均相对分子质量8 949.62降低到1 721.90,其中酶解液中相对相对分子质量大于10 000的物质仅占1.65%,小于2 000的物质占73.83%,为进一步研究芝麻饼粕ACE抑制肽的制备提供参考。

The angiotensin - I - converting enzyme （ACE） inhibitory peptides have been prepared from sesame dregs by enzyme hydrolysis. The conditions of enzyme hydrolysis were optimized by Response Surface Method based on single factor design. The optimal conditions of sesame dregs ACE inhibitory peptides preparation were as follows ： pH 8.88, enzymolysis temperature at 46 ℃, substrate concentration of 85 mg/mL and time of 24 min. The IC50 of ACE inhibitory peptides was identified by high performance liquid chromatography （HPLC） to be 3.03 mg/mL. After being processed by membrane separation analysis, the peptide average molecular weight decreased from 8 949.62 to 1 721.90, and the peptide molecular less than 2 000 had the weigh of 73.83%. These conclusions could provide a basis theoretical for further study of sesame dregs ACE inhibitory peptides preparation.