| 响应曲面法优化小黄鱼ACE抑制肽的酶解条件 |
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| 引用本文： | 蔡丽丽,徐鑫,刘国艳,何佳易,魏晓蕊,王之颖.响应曲面法优化小黄鱼ACE抑制肽的酶解条件[J].食品科学,2011,32(23):167-171. |
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| 作者姓名： | 蔡丽丽 徐鑫 刘国艳 何佳易 魏晓蕊 王之颖 |
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| 作者单位： | 扬州大学食品科学与工程学院 |
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| 基金项目： | 江苏省科技型中小企业技术创新资金项目(BN2008207); 江苏省研究生科研创新计划资助项目(CXLX11-1017) |
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| 摘 要： | 以小黄鱼为原料，利用酶解技术制备高活性的ACE抑制肽。通过单因素及响应曲面分析，确定胰蛋白酶(PTN6.0S)的酶解工艺，利用反相高效液相色谱(RP-HPLC)法测定酶解产物(0.05g/L)的ACE抑制率，研究pH值、温度、时间、底物质量浓度、酶与底物比等因素对ACE抑制肽活性的影响。结果显示：最佳工艺条件为pH7.0、温度50℃、时间16.5h、底物质量浓度5.6g/100mL、酶与底物比9‰，酶解产物ACE抑制率达87.36%。
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| 关 键 词： | 小黄鱼 胰蛋白酶 ACE抑制肽 响应曲面法 RP-HPLC |
Optimization of Hydrolysis Conditions for Preparation of Small Yellow Croaker-derived Angiotensin-I Converting Enzyme(ACE) Inhibitory Peptides Using Response Surface Methodology |
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| CAI Li-li,XU Xin,LIU Guo-yan,HE Jia-yi,WEI Xiao-rui,WANG Zhi-ying.Optimization of Hydrolysis Conditions for Preparation of Small Yellow Croaker-derived Angiotensin-I Converting Enzyme(ACE) Inhibitory Peptides Using Response Surface Methodology[J].Food Science,2011,32(23):167-171. |
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| Authors: | CAI Li-li XU Xin LIU Guo-yan HE Jia-yi WEI Xiao-rui WANG Zhi-ying |
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| Affiliation: | (College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China) |
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| Abstract: | In this study, small yellow croaker meat was hydrolyzed by trypsin (PTN 6.0S) to prepare angiotensin-I converting enzyme (ACE) inhibitory peptides with high activity. Using one-factor-at-a-time method and response surface analysis (RSA), the optimal hydrolysis conditions for maximum ACE inhibitory rate of hydrolysates were determined as follows: pH 7.0, 50 ℃, 16.5 h hydrolysis time, 5.6 g/100 mL substrate concentration, and 9‰ enzyme/substrate ratio. The ACE inhibitory rate of the hydrolysate obtained under these conditions was determined by RP-HPLC to be 87.36%. |
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| Keywords: | small yellow croaker trypsin ACE inhibitory peptides response surface methodology RP-HPLC |
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