分步酶解制备乳清蛋白源ACE抑制肽的工艺研究

Preparation of ACE Inhibitor Peptides from Whey Protein by Stepwise Enzymatic Hydrolysis

以云南乳饼加工副产物—乳清水中获得的乳清蛋白粉为原料,采用分步酶解技术获得ACE抑制肽。通过酶的选择、单因素和响应面优化实验,选取了碱性蛋白酶和木瓜蛋白酶为适宜用酶,确定了最佳酶解工艺条件为酶解温度50℃,酶解时间3 h:2 h,料液比1:35(g/mL),此时酶解产物的ACE率达到88%。本研究可为后续相关功能性食品开发提供借鉴。

In this study,ACE inhibitory peptide was obtained from whey protein powder obtained from whey water,a by-product of Yunnan milk cake processing.Through enzymatic selection,single factor and response surface optimization experiments,alkaline protease and papain were selected as the suitable enzymes.The optimum conditions of enzymatic hydrolysis were as follows:enzymatic temperature 50℃,enzymatic time 3 h:2 h,solid-liquid ratio 1∶35(g/mL).The ACE rate of the enzymatic hydrolysate reached 88%.This study can provide a theoretical basis for the subsequent development of related functional foods.