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投稿时间：2021-07-09
投稿时间：2021-07-09
中文摘要: 该试验采用超声波辅助酶解法，研究豆粕血管紧张素转化酶（angiotensin-converting enzyme，ACE）抑制肽的制备工艺条件，并通过响应面优化单因素试验结果。选用5种蛋白酶分别水解豆粕，以ACE抑制率为指标，挑选出最适蛋白酶，结果表明：碱性蛋白酶的ACE抑制率最大，所以选择碱性蛋白酶进行酶解。为提高ACE抑制率，加入超声波预处理，最终确定最佳工艺条件为在超声温度73℃、超声时间39 min、料液比1∶6（g/mL）条件下，再加入7.20%碱性蛋白酶水解3.6 h，在此条件下所制备的豆粕ACE抑制肽的ACE抑制率为61.02%。
Abstract:The present study investigated the preparation of angiotensin-converting enzyme（ACE）inhibitory peptide from soybean meal by ultrasound-assisted enzymolysis and optimized the results of single factor test by response surface methodology.Firstly，five proteases were used to hydrolyze soybean meal.The optimum protease was screened out with ACE inhibition ratio as the indicator.The results indicated that alkaline protease was chosen for enzymolysis due to the highest ACE inhibition ratio.To further improve the ACE inhibition ratio，ultrasonic pretreatment was added.The optimal process was finally determined as follows：ultrasonic temperature of 73℃，ultrasonic time of 39 min，the solid-liquid ratio of 1∶6（g/mL），alkaline protease dosage of 7.20%，and enzymolysis time of 3.6 h.Under the optimal conditions，the ACE inhibition ratio of ACE inhibitory peptide from soybean meal was 61.02%.
keywords: angiotensin-converting enzyme soybean meal inhibitory peptide ultrasound enzymolysis inhibition ratio
文章编号：202217019 中图分类号： 文献标志码：
基金项目:衡水学院2021年度校级课题（2021ZR21）
| Author Name | Affiliation |
| YUAN Yuan-yuan | Department of Life Science，Hengshui University，Hengshui 053000，Hebei，China |
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