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| 酶解乳清蛋白制备降胆固醇活性肽的工艺研究 | |
| 引用本文： | 蒋 琛,李晓东,马丽媛,杜玲玲,刘 璐.酶解乳清蛋白制备降胆固醇活性肽的工艺研究[J].中国酿造,2016,35(3):70. |
| 作者姓名： | 蒋 琛 李晓东 马丽媛 杜玲玲 刘 璐 |
| 作者单位： | 1.黑龙江中医药大学 药学院，黑龙江哈尔滨150040；2.东北农业大学食品学院，黑龙江哈尔滨150030； 3.绥化学院食品与制药工程学院，黑龙江绥化152061 |
| 基金项目： | 黑龙江中医药大学科研基金（201418） |
| 摘 要： | 利用生物酶技术酶解乳清蛋白，制备具有降胆固醇活性的多肽，通过响应面试验、二次旋转回归设计建立回归模型，以胆固醇胶束溶解度抑制率为评价指标，对乳清蛋白的酶解条件进行了优化。结果表明，乳清蛋白的最佳酶解条件为：酶解时间8.5 h、酶解温度55 ℃、酶解pH 8.0、加酶量4.7%、乳清蛋白含量5.8%，在此条件下，酶解乳清蛋白得到的活性肽的胆固醇胶束溶解度抑制率为18.21%。 |
| 关 键 词： | 乳清蛋白 降胆固醇活性肽 酶解 抑制率 |
Technology of hypocholesterolemic active peptides from enzymatic hydrolysis of whey protein |
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| JIANG Chen,LI Xiaodong,MA Liyuan,DU Lingling,LIU Lu.Technology of hypocholesterolemic active peptides from enzymatic hydrolysis of whey protein[J].China Brewing,2016,35(3):70. | |
| Authors: | JIANG Chen LI Xiaodong MA Liyuan DU Lingling LIU Lu |
| Affiliation: | 1.College of pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150030, China; 2.College of Food Science, Northeast Agricultural University, Harbin 150030, China; 3.College of Food and Pharmaceutical Engineering, Suihua University, Suihua 152061,China |
| Abstract: | The hypocholesterolemic active peptides were prepared from enzymatic hydrolysis of whey protein by biological enzyme technology. The regression model was established by response surface methodology and quadratic regression revolution design. Using inhibition rate of cholesterol micelle solubility as evaluation index, the enzymolysis condition of whey protein were optimized. The results showed that the optimum enzymolysis condition of whey protein were enzymolysis time 8.5 h, temperature 55 ℃, pH 8.0, enzyme 4.7%, whey protein content 5.8%. Under the conditions, the inhibition rate of cholesterol micelle solubility was 18.21%. |
| Keywords: | whey protein hypocholesterolemic active peptides enzymolysis inhibition rate |
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