酶解罗非鱼下脚料制备降血压肽的研究

Study on Antihypertensive Peptides from Tilapia Heels by Enzymatic Hydrolysis

以罗非鱼加工下脚料为原料研究制备降血压肽的工艺。首先,对比分析碱性蛋白酶、胃蛋白酶、胰蛋白酶、中性蛋白酶、木瓜蛋白酶和复合蛋白酶等6种蛋白酶水解罗非鱼下脚料的效果,从中筛选出复合蛋白酶作为目标酶,之后通过单因素试验和正交试验对复合蛋白酶酶解工艺进行了优化,最后得到最适酶解条件为酶解温度47℃,加酶量2 000 U/g,底物质量分数20%,pH值7.5,此工艺条件下酶解度和ACE抑制率分别达到77.45%和70.12%。

The experiment was carried out to study the preparation technologT antihypertensive pepfides with tilapia heels as raw material by enzymatic hydrolysis. Firstly, studied the enzymolysis effect of six enzymes （alkaline protease, pepsin, trypsin, neutral protease, papain, and compound protease） respectively on tilapia heels, and aereened the compound protease as target enzyme. Then optimization hydrolysis conditions were carried out through mono-taetor and orthogonal experiments： temperature 47℃, the amount of enzyme 2 000 U/g, substrate concentration 20%, pH 7.5. Under this condition, the hydrolysis degree and ACE inhibition rate were 77.45% and 70.12%, respectively.