基于响应面法优化蛋清蛋白质降压备工艺.pdfVIP

172 2009, Vol. 30, No. 16 食品科学 ※工艺技术 刘博群，林松毅，于志鹏，杨渝军，赵文竹，刘静波 * (吉林大学军需科技学院营养与功能食品研究室，吉林长春 130062) 以蛋清蛋白质为原料，用Alcalase 酶解制备降压肽。在单因素试验的基础上结合三因素三水平的Box-Behnken 模型响应面设计，通过Design-Expert 软件处理，建立Alcalase 酶解蛋清蛋白质制备降血压肽的三元二次回归正交模 型。结果确定最佳酶解条件为底物浓度1.14%、酶解温度58 ℃、pH10.10 、酶用量6% 。血管紧张素转化酶活性 测定采用高效液相色谱法，在最佳酶解条件下，分别测定水解时间1、1.5、2 、2.5 、3h 浓度为1mg/ml 的蛋清 蛋白质肽液的血管紧张素转化酶抑制率分别为25.72% 、66.85% 、36.00% 、43.31% 、50.84% ，并确定最佳水解 时间为1.5h 。 蛋清蛋白质；血管紧张素转化酶抑制肽；响应面法 Response Surface Methodology as An Approach to Optimize Preparation Process of Antihypertensive Peptides from Egg White Proteins LIU Bo-qun ，LIN Song-yi ，YU Zhi-peng ，YANG Yu-jun ，ZHAO Wen-zhu ，LIU Jing-bo* (Laboratory of Nutrition and Functional Food, College of Quartermaster Technology, Jilin University, Changchun 130062, China) Abstract ：Egg white proteins were hydrolyzed by Alcalase to prepare antihypertensive peptides. The effects of four crucial factors on the degree of hydrolysis (DH) of egg white proteins were analyzed by single-factor method. Subsequently, a three factor/three-level Box-Behnken experimental design combining with response surface methodology (RSM) and quadratic pro- gramming (QP) was employed for maximizing the Alcalase-catalyzed hydrolysis of egg white proteins and a quadratic regression model was obtained using the Design-Expert software. The optimal hydrolysis conditions were determined as follows: substrate concentration 1.14 %, temperature 58 ℃, pH 10.10, and ratio of enzyme to substrate 6%. Under these conditions, the angiotensin-converting enzyme (ACE) inhibitory activities of 1 mg/ml peptide hydrolysates after hydrolysis for 1, 1.5, 2, 2.5 and 3 h were determined by HPLC to be 25.72% , 66.85%, 36.00% , 4