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超声波辅助酶解制备猪肩胛骨降血压肽的工艺及酶解效果比较
引用本文:陈昌琳, 李诚, 付刚, 赖利, 陈茂林, 肖岚, 杨勇, 何利, 胡滨. 超声波辅助酶解制备猪肩胛骨降血压肽的工艺及酶解效果比较[J]. 食品工业科技, 2015, (02): 217-221. DOI: 10.13386/j.issn1002-0306.2015.02.038
作者姓名:陈昌琳  李诚  付刚  赖利  陈茂林  肖岚  杨勇  何利  胡滨
作者单位:1.四川农业大学食品学院
摘    要:采用超声波辅助风味蛋白酶酶解制备猪肩胛骨降血压肽并与常规酶解(未经超声处理的酶解)所得酶解液做比较。以酶解液的血管紧张素转化酶(ACE)抑制率为主要指标,考察超声功率、超声时间、超声温度、超声工作间隙、超声后酶解时间对酶解液ACE抑制率的影响,并在此基础上进行响应面优化实验。通过实验,获得的最佳超声条件为:超声时间25min,超声功率717W,超声温度40℃,超声工作间隙比1∶1.5(s/s),酶解时间3h,在该条件下,得到的酶解液ACE抑制率理论值为75.29%。此条件下制备出ACE抑制率为75.58%的猪肩胛骨降血压肽,比常规酶解提高了10.27%。半数抑制浓度(IC50)值下降32.8%,酶解时间缩短1.5h。 

关 键 词:超声波  酶解  降血压肽  猪肩胛骨
收稿时间:2014-05-26

Preparation of ACE-inhibitory peptides from pig scapula protein by enzymatic with ultrasonic pretreatment and comparison of enzymatic effect
CHEN Chang-lin, LI Cheng, FU Gang, LAI Li, CHEN Mao-lin, XIAO Lan, YANG Yong, HE Li, HU Bin. Preparation of ACE-inhibitory peptides from pig scapula protein by enzymatic with ultrasonic pretreatment and comparison of enzymatic effect[J]. Science and Technology of Food Industry, 2015, (02): 217-221. DOI: 10.13386/j.issn1002-0306.2015.02.038
Authors:CHEN Chang-lin  LI Cheng  FU Gang  LAI Li  CHEN Mao-lin  XIAO Lan  YANG Yong  HE Li  HU Bin
Affiliation:1.College of Food, Sichuan Agriculture University
Abstract:Antihypertensive peptides were made from pig scapula protein through ultrasonic assisted flavourzyme enzymatic method and drew a parallel between them with those without ultrasonic pretreatment. The single-factor method was used to analyze the effect of ultrasonic power, ultrasonic time, ultrasonic temperature, on-time and off-time of ultrasonic, enzymolysis time after ultrasonic on Angiotensin-converting enzyme (ACE) inhibitory activity of pig scapula protein hydrolysate. Operating parameters such as ultrasonic power, ultrasonic time and ultrasonic temperature were optimized using response surface analysis based on ACE inhibitory rate.The results indicated that the optimal ultrasonic conditions of pig scapula peptide were ultrasonic power of717 W, ultrasonic time of 25 min, ultrasonic temperature of 40℃, on-time and off-time of 1∶1.5 (s/s) , enzymolysis time after ultrasonic of 3h.The theoretical value of ACE inhibitory activity was 75.29%, which was close to the actual value of 75.58%.It was 10.27% higher than that of the peptides without ultrasonic pretreatment. Half-inhibitory concentration (IC50) decreased by 32.8%, enzymolysis time shorten by 1.5h.
Keywords:ultrasonic  enzyme  antihypertensive peptides  pig scapula
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