酶解乳清蛋白制备降胆固醇活性肽的工艺研究

Technology of hypocholesterolemic active peptides from enzymatic hydrolysis of whey protein

利用生物酶技术酶解乳清蛋白,制备具有降胆固醇活性的多肽,通过响应面试验、二次旋转回归设计建立回归模型,以胆固醇胶束溶解度抑制率为评价指标,对乳清蛋白的酶解条件进行了优化。结果表明,乳清蛋白的最佳酶解条件为:酶解时间8.5 h、酶解温度55℃、酶解pH 8.0、加酶量4.7%、乳清蛋白含量5.8%,在此条件下,酶解乳清蛋白得到的活性肽的胆固醇胶束溶解度抑制率为18.21%。

The hypocholesterolemic active peptides were prepared from enzymatic hydrolysis of whey protein by biological enzyme technology. The regression model was established by response surface methodology and quadratic regression revolution design. Using inhibition rate of cholesterol micelle solubility as evaluation index, the enzymolysis condition of whey protein were optimized. The results showed that the optimum enzymolysis condition of whey protein were enzymolysis time 8.5 h, temperature 55 ℃, pH 8.0, enzyme 4.7%, whey protein content 5.8%. Under the conditions, the inhibition rate of cholesterol micelle solubility was 18.21%.