超声波和微波技术在芝麻饼粕ACE抑制肽制备中的应用

为了探索超声波和微波技术在芝麻饼粕ACE抑制肽制备中的应用,分别以超声波和微波对芝麻饼粕预处理,超声波辅助酶解,研究了超声波功率、超声波时间、微波功率、微波时间和加酶量对ACE抑制率的影响。结果表明:超声波预处理功率为4 W/m L、预处理10 min、添加1 300 U/g碱性蛋白酶时得到的芝麻饼粕ACE抑制肽的IC50值为2.81 mg/m L。超声波辅助酶解过程中超声功率选择0.5 W/m L、添加1 700 U/g碱性蛋白酶、酶解15 min时得到的芝麻饼粕ACE抑制肽的IC50值为2.96 mg/m L。微波预处理功率为1.33W/m L、微波预处理5 min时得到的芝麻饼粕ACE抑制肽的IC50值为2.81 mg/m L。

Ultrasonic and microwave technology in sesame cake preparation of ACE inhibitory peptide

In order to explore the application of ultrasonic and microwave technology sesame cake preparation of ACE inhibitory peptide, using ultrasonic and microwave on sesame cake pretreatment respectively, ultrasonic assisted enzymatic hydrolysis, investigating the effects of ultrasonic power, ultrasonic time, microwave power, microwave time, enzyme dosage inhibition rate of ACE. The results show that: the ultrasonic pretreatment power of inhibitory peptides obtained by 4 W/mL, 10 min, pretreatment with 1300 u/g alkaline protease of sesame cake ACE IC50 value is 2.81 mg/mL. Ultrasonic assisted enzymatic hydrolysis process of ultrasonic power 0.5 W/mL, add 1700 u/g alkaline protease, enzyme solution is obtained at 15 min of sesame cake ACE inhibitory peptide of IC50 value is 2.96 mg/mL. Microwave power is 1.33 W/mL, microwave pretreatment at 5 min inhibitory peptides from sesame cake ACE IC50 value is 2.81 mg/mL.