响应面法优化超声波辅助酶法制备燕麦ACE抑制肽的工艺研究

利用超声辅助酶法制备燕麦ACE 抑制肽，研究超声波处理时间、超声波频率、超声波功率、超声波水浴温度、酶解时间及加酶量对ACE 抑制率和水解度的影响。通过单因素试验得到最佳条件，即超声波处理时间30min、超声频率50kHz、超声功率176W、超声温度55℃、酶解时间2h、加酶量5%(Alcalase 酶)；随后选择对ACE 抑制率有显著影响的四个因素：超声波处理时间(X1)、超声波功率(X2)、超声波水浴温度(X3)和酶解时间(X4)，进行四因素三水平的响应面分析试验，经过优化得到最优条件为超声波处理时间28.40min、超声波功率190.08W、超声波水浴温度55.05℃、酶解时间2.25h，在此条件下燕麦ACE 抑制肽的抑制率87.50%，多肽质量浓度8mg/ml。

Response Surface Optimization of Ultrasonic-assisted Enzymatic Preparation of ACE Inhibitory Peptides from Oat

This study aimed to establish an optimized method using ultrasonic-assisted alcalase hydrolysis for the preparation of oat-derived ACE inhibitory peptides. On the basis of single factor experiments that were done for exploring the effects of ultrasonic frequency, power and treatment time, temperature, enzymolysis time and enzyme dosage on degree of hydrolysis (DH) of oat and ACE inhibitory activity of products, the interactive effects of four crucial technological parameters, including ultrasonic treatment time and power, temperature and enzymolysis time were assessed by response surface methodology (RSA) involving a three-level central composite design and multiple regression analysis. Results showed that the optimal preparation process of oat-derived ACE inhibitory peptides was based on enzymolysis for 2.25 h at 55.05 ℃ following ultrasonic treatment for 28.40 min at 190.08 W and the same temperature. Under such conditions, oat peptides with 87.50% ACE inhibitory activity and 8 mg/ml concentration were obtained.