Position: Home > Articles > Production of ACE Inhibitory Peptides from Trypsin Hydrolyzing Whey Protein
FOOD SCIENCE
2009,30
(24)
152-157
水解乳清蛋白制备ACE抑制肽的工艺研究
作 者：
田俊英;潘道东
单 位：
南京师范大学国家乳品加工技术研发分中心;宁波大学生命科学与生物工程学院
关键词：
乳清蛋白水解;ACE抑制肽;纯化
摘 要：
在单因素试验基础上,采用Box-Behnken试验设计和响应面分析法确立胰蛋白酶水解乳清蛋白的最佳工艺条件。结果表明:在pH7.50、水解温度45.0℃、酶与底物质量比0.059(即E/S=1:16.92)、底物浓度6%、水解时间150min,可获得水解度为18.38%的乳清蛋白水解物;在此最佳水解条件下,水解8h可制得抑制率为63.23%的多肽水解物。多肽水解物超滤后并依次经葡聚糖凝胶SephadexG-25和SephadexG-10分离纯化,可制得组分比较单一、对ACE抑制率为75.95%的多肽。
译 名：
Production of ACE Inhibitory Peptides from Trypsin Hydrolyzing Whey Protein
作 者：
TIAN Jun-ying1,PAN Dao-dong1,2, (1. Branch of National Dairy Processing Technology Developing Center, Nanjing Normal University, Nanjing 210097, China; 2. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China)
关键词：
whey protein hydrolysis;ACE inhibitory peptide;purification
摘 要：
The effects of pH, temperature, enzyme to substrate ratio, substrate concentration and hydrolysis time on the hydrolysis degree of whey protein were studied using single factor test. In the following, a Box-Behnken experiment design involving 15 experiments of 3 factors (i.e., pH, temperature, enzyme to substrate ratio) at 3 levels coupled with response surface method was employed to optimize the hydrolysis process. The optimum hydrolysis conditions were as follows: pH 7.50, temperature 45.0 ℃, enzyme to substrate ratio 0.059 (E/S=1:16.92, m/m), substrate concentration 6% and hydrolysis time 150 min. Under such conditions, the degree of hydrolysis was 18.38%, and the ACE inhibition rate was 63.23% after hydrolysis for 8 h. The ACE peptides obtained from the hydorlysis process were further fractionated with ultrafiltration, Sephadex G-25 and Sephadex G-10, and exhibited 75.95% of ACE inhibition.
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