基于电子舌对富含ACE抑制肽大米蛋白水解物的脱苦评价

利用风味酶、活性炭、β-环状糊精对大米蛋白水解液进行脱苦,采用电子舌技术评价脱苦效果,并用高效液相色谱法评价脱苦前后的水解物对血管紧张素转化酶活性抑制效果变化,探讨大米蛋白水解物的最佳脱苦工艺。结果表明,风味酶法脱苦的最佳处理条件为加酶量2.5%、水解时间20 min、水解p H 5.8;活性炭脱苦的最佳处理条件为活性炭用量2.0%、料液温度60℃、处理时间20 min、料液p H 7.0;β-环状糊精脱苦的最佳处理条件为10%β-环状糊精包埋30 min。

Using Electronic Tongue to Evaluate the Effect of ACE Inhibitory Peptide Enrichment on Debittering Rice Protein Hydrolyzate

This work was executed to explore the best debittering process for rice protein hydrolysate by separately using
flavourzyme, active carbon and β-cyclodextrin. The debittering efficiency was measured by means of electronic tongue (ET)
and the angiotensin Ⅰ-converting enzyme (ACE) inhibitory activity of rice protein hydrolysate before and after debittering
was evaluated by high performance liquid chromatography (HPLC). Results showed that the optimal debittering conditions
were hydrolysis at an initial pH of 5.8 for 20 min with 2.5% of flavourzyme, treatment at 60 ℃ for 20 min with 2.0% of
active carbon or embedding for 30 min with 10% of β-cyclodextrin.