以杏仁蛋白粉为原料制备杏仁ACE抑制肽,研究pH、温度、底物浓度、酶底比对蛋白的水解度和水解产物的ACE抑制率的影响.在单因素试验基础上,选取对ACE抑制率有显著影响的四个因素:pH(X1)、温度(X2)、底物浓度(X3)和酶底比(X4),进行四因素三水平的响应面分析试验,经过优化得出最优酶解条件为:pH8.6,酶解温度51℃,底物浓度1.7％,酶底比1.8％,在此最优条件下ACE抑制率为78.30％,得到的杏仁蛋白肽分子量在2000Da以下.%ACE inhibition peptides was made from almond protein powder,the effect of pH,temperature,substrate concentration,enzyme concentration [ E ] / [ S ] % on the rate of the degree of hydrolysis and ACE inhibition were studied. On he basis of single factor,the four factors and three levels of response surface analysis tests were studied. The four factors were: pH (X1),temperature ( X2),substrate concentration ( X3 ) and enzyme concentration [E] / [S]% ( X4) ,which had a significant effect on the rate of ACE inhibition. After optimization,the best conditions were; pH8.6,temperature 51℃,substrate concentration 1.7%,and enzyme concentration [E] / [S] 1.8%. Under the above conditions,the almond ACE inhibition peptide inhibition rate was 78. 30% ,the almond protein pep-tide molecular weight was below 2000 Da.
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