水解乳清蛋白制备ACE抑制肽的工艺研究.pdfVIP

152 2009, Vol. 30, No. 24 食品科学 ※工艺技术 水解乳清蛋白制备ACE抑制肽的工艺研究 1 1,2 , 田俊英 ，潘道东 * ( 1.南京师范大学 国家乳品加工技术研发分中心，江苏 南京 2 10097 ； 2.宁波大学生命科学与生物工程学院，浙江 宁波 3 152 11) 摘 要：在单因素试验基础上，采用Box-Behnken 试验设计和响应面分析法确立胰蛋白酶水解乳清蛋白的最佳工艺 条件。结果表明：在p H7 .50 、水解温度4 5 .0 ℃、酶与底物质量比0 .05 9( 即E/ S= 1:16 .92) 、底物浓度6% 、水解时 间150min ，可获得水解度为18.3 8% 的乳清蛋白水解物；在此最佳水解条件下，水解8h 可制得抑制率为63.2 3% 的 多肽水解物。多肽水解物超滤后并依次经葡聚糖凝胶Sephadex G-25 和Sephadex G- 10 分离纯化，可制得组分比较 单一、对A CE 抑制率为7 5 .9 5% 的多肽。 关键词：乳清蛋白水解；A C E 抑制肽；纯化 Production of ACE Inhibitory Peptides from Trypsin Hydrolyzing Whey Protein 1 1,2, TIAN Jun-ying ，PAN Dao-dong * (1. Branch of National Dairy Processing Technology Developing Center, Nanj ing Normal University, Nanj ing 2 10097, China； 2. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 3 152 11, China) Abstract ：The effects of pH, temperature, enzyme to sub strate ratio, substrate concentration and hydrolysis time on the hydrolysis degree of whey protein were studied using single factor test. In the following, a Box-Behnken experiment design involving 15 experiments of 3 factors (i.e., pH, temperature, enzyme to substrate ratio) at 3 levels coupled with response surface method was employed to optimize the hydroly sis process. The optimum hydroly sis condition s were as follows: pH 7.50, temperature 45.0 ℃, enzyme to substrate ratio 0.059 (E/S=1:16.92, m/m), substrate concentration 6% and hydrolysis time 150 min. Under such conditions, the degree of hydrolysis was 18.38%, and the ACE inhibition rate was 63.23% after hydrolysis for