鲢鱼蛋白制备ACE抑制肽的工艺优化

摘要

研究制备鲢鱼蛋白ACE抑制肽工艺条件,利用高效液相色谱法测定不同蛋白酶水解鲢鱼蛋白的ACE抑制率,筛选出风味蛋白酶为最佳酶源.在单因素试验的基础上,采用Box-Beknken中心组合设计建立响应面数学模型.得出鲢鱼蛋白制备ACE抑制肽的最佳工艺条件为初始pH 7.54,酶解温度50.56℃,时间4.5h,加水量46.67 mL/10 g·鱼肉.经优化后,鲢鱼蛋白ACE抑制肽的抑制率实际值可达81.35％.%The study was to seek the optimum conditions of producing ACE inhibitory peptide from Hypohythalmichthys molitrix protein. Determination of ACE-inhibition rate of various hydrolysates using high performance liquid chromatography, the best flavor proteinase was screened out. Based on single-factor experiments, the response surface methodology model was arranged according to Box~Beknken central composite experiment design. The results showed that the optimum preparation ACE-inhibitory peptide from Hypohythalmichthys moiitrix protein conditions were: original pH 7. 54, temperature 50. 56℃, time 4. 5 h, water addition 46. 67 mL Under the above condition, the ACE-inhibition rate can reach up to 81. 35%.