酶解法制备榛子粕ACE抑制肽工艺研究

Preparation of ACE inhibitory peptide from hazelnut meal by enzymatic hydrolysis

以榛子粕为原料,利用中性蛋白酶酶解制备ACE抑制肽。以酶解产物的ACE抑制率为指标,采用单因素试验分别考察底物质量分数、酶用量、酶解温度、pH和酶解时间的影响。在单因素试验基础上设计响应面Box-Behnken中心组合试验对酶解条件进行优化。结果表明:榛子粕最佳酶解工艺条件为底物质量分数5%、酶用量0.3%、酶解温度40℃、pH7.5、酶解时间1.5h,在此条件下榛子粕酶解产物的ACE抑制率达到91.76%。

The hazelnut meal was hydrolyzed by neutral protease to prepare ACE inhibitory peptide. Taking the ACE inhibition rate of the enzymatic hydrolysates as an index,single factor experiment was carried out to investigate the effects of substrate mass fraction,enzyme dosage,enzymatic hydrolysis temperature,pH and enzymatic hydrolysis time. On the basis of single factor experiment,response surface Box-Behnken central combination experiment was designed to optimize the enzymatic hydrolysis conditions. The results showed that the optimal enzymatic hydrolysis conditions were obtained as follows: substrate mass fraction 5%,enzyme dosage 0. 3%,enzymatic hydrolysis temperature 40 ℃,p H 7. 5 and enzymatic hydrolysis time 1. 5 h. Under these conditions,the ACE inhibition rate of enzymatic hydrolysates could reach 91. 76%.