| 瑞士乳杆菌发酵乳清蛋白制备ACE抑制肽的条件优化 |
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| 引用本文： | 吕卉卉,潘道东,吕丽爽.瑞士乳杆菌发酵乳清蛋白制备ACE抑制肽的条件优化[J].食品科学,2010,31(3):165-169. |
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| 作者姓名： | 吕卉卉 潘道东 吕丽爽 |
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| 作者单位： | 1.南京师范大学 国家乳品加工技术研发分中心 2.宁波大学生命科学与生物工程学院 |
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| 基金项目： | 国家“863”计划项目(2007AA10Z320); 宁波市自然科学基金项目(2009A610180); 江苏省高校高新技术产业发展项目(JHB06-11) |
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| 摘 要： | 对瑞士乳杆菌发酵乳清蛋白产生血管紧张素转化酶(angiotensin converting enzyme，ACE)抑制肽的发酵条件进行探讨。通过单因素分析和响应面试验设计，确定发酵乳清蛋白制备ACE抑制肽的最佳工艺条件：发酵时间为17.52h，发酵温度为37.07℃，乳清质量浓度为114.1g/L，其ACE抑制率可达89.337%。
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| 关 键 词： | 瑞士乳杆菌 发酵乳清蛋白 ACE抑制肽 响应面法 |
| 收稿时间： | 2009-05-04 |
Optimizing Fermentation Conditions of Lactobacillus helveticus for Preparing ACE Inhibitory Peptides from Whey Protein |
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| LU Hui-hui PAN Dao-dong,LU Li-shuang.Optimizing Fermentation Conditions of Lactobacillus helveticus for Preparing ACE Inhibitory Peptides from Whey Protein[J].Food Science,2010,31(3):165-169. |
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| Authors: | LU Hui-hui PAN Dao-dong LU Li-shuang |
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| Affiliation: | 1. National Dairy Processing Technology Developing Center, Nanjing Normal University, Nanjing 210097, China
2. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China |
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| Abstract: | In this work, the effect of fermentation conditions on the preparation of ACE (angiotensin converting enzyme) inhibitory peptides from whey protein fermented by Lactobacillus helveticus was investigated. The optimal fermentation conditions were determined using single factor method combined with response surface methodology as follows: 17.52 h of fermentation time, 37.07 ℃ of fermentation temperature, and 114.1 g/L whey protein. The inhibitory activity of anti-ACE peptides obtained under the optimal conditions was up to 89.337%. |
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| Keywords: | Lactobacillus helveticus whey protein fermentation ACE inhibitory peptide response surface methodology |
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