魔芋ACE抑制肽酶法制备工艺研究

Enzymatic Preparation of Konjac ACE Inhibitory Peptides

采用酶解法对魔芋蛋白质进行酶解,研究魔芋ACE抑制肽的制备工艺。以ACE抑制肽含量、多肽得率为指标,通过单因素试验和正交试验设计,优化了碱性蛋白酶酶解魔芋蛋白制备ACE抑制肽的工艺。结果表明,碱性蛋白酶酶解魔芋蛋白制备ACE抑制肽的最佳工艺条件为:酶解pH 8.5、酶解温度55℃、酶用量3 000 U/g、酶解时间210 min,在此条件下多肽得率为11.95%;ACE抑制肽含量为35.79 mg。

Enzymatic method digested konjac proteins researched on konjac ACE inhibitory peptides＇ preparation. Indicators to ACE inhibitory peptides＇ content and the yield of polypeptide, optimized the process for preparing konjac ACE inhibition peptides using alkaline protease by single factor experiment and orthogonal experiment. The results indicated that the best preparative conditions of konjac ACE inhibitory peptides using alkaline protease were pH 8.5, hydrolysis temperature 55 ℃, enzyme 3 500 U/g, time 210 min, the yield ofpolypeptide was 11.95%; ACE inhibitory peptides＇ content was 35.79 mg.