| 胃蛋白酶水解酪蛋白制备ACE抑制肽的条件 |
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| 引用本文： | 张 艳,胡志和,闫 星,樊 华.胃蛋白酶水解酪蛋白制备ACE抑制肽的条件[J].食品科学,2010,31(14):42-46. |
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| 作者姓名： | 张 艳 胡志和 闫 星 樊 华 |
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| 作者单位： | 天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室 |
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| 基金项目： | 天津市科技支撑计划重点项目(07ZCKFNC00200) |
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| 摘 要： | 研究胃蛋白酶水解酪蛋白制备ACE 抑制肽的工艺条件。采用胃蛋白酶水解酪蛋白制备ACE 抑制肽，检测其水解产物的ACE 抑制率，以ACE 抑制率为指标，通过正交试验设计法，确定最终水解条件为水解温度37℃、pH3.0、酶与底物质量比1:100、底物质量分数7%，水解产物ACE 抑制率为92.5%，其IC50 值为0.24mg/mL。酪蛋白的水解度与ACE 抑制率之间并非简单的相关性。
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| 关 键 词： | 酪蛋白 ACE抑制活性 胃蛋白酶 |
| 收稿时间： | 2009-12-18 |
Pepsin Hydrolysis of Casein for the Preparation of ACE Inhibitory Peptides |
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| ZHANG Yan,HU Zhi-he,YAN Xing,FAN Hua.Pepsin Hydrolysis of Casein for the Preparation of ACE Inhibitory Peptides[J].Food Science,2010,31(14):42-46. |
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| Authors: | ZHANG Yan HU Zhi-he YAN Xing FAN Hua |
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| Affiliation: | Tianjin Key Laboratory of Food Biotechnology, College of Biotecnology and Food Science,
Tianjin University of Commerce, Tianjin 300134, China |
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| Abstract: | The optimal pepsin hydrolysis of casein for preparing ACE inhibitory peptides was explored by single factor and orthogonal array design methods. The optimal hydrolysis parameters were determined to be: 37 ℃, pH 3.0, enzyme-tosubstrate ratio 1:100, and substrate concentration 7%. The optimized pepsin hydrolysis yielded a product presenting 92.5% ACE inhibition ratio and 0.24 mg/mL IC50. The correlation between hydrolysis degree of casein and ACE inhibition ratio of its hydrolysates was complicated. |
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| Keywords: | casein ACE inhibitory activity pepsin |
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