基于电子舌对富含ace抑制肽大米蛋白水解物的脱苦评价.pdf

24 2014, Vol.35, No.24 食品科学 ※工艺技术 基于电子舌对富含ACE抑制肽大米蛋白 水解物的脱苦评价 胡勤玲，郑良清，王 申，易 青，吴永宁，宫智勇* （武汉轻工大学食品科学与工程学院，农产品加工湖北省协同创新中心，湖北武汉 430023 ） 摘  要： β - 利用风味酶、活性炭、 环状糊精对大米蛋白水解液进行脱苦，采用电子舌技术评价脱苦效果，并用高 效液相色谱法评价脱苦前后的水解物对血管紧张素转化酶活性抑制效果变化，探讨大米蛋白水解物的最佳脱苦工 艺。结果表明，风味酶法脱苦的最佳处理条件为加酶量2.5%、水解时间20 min 、水解pH 5.8 ；活性炭脱苦的最佳 2.0% 60 20 min pH 7.0 β - 处理条件为活性炭用量 、料液温度 ℃、处理时间 、料液 ； 环状糊精脱苦的最佳处理条件为 10% β -环状糊精包埋30 min 。 β - 关键词：血管紧张素转化酶抑制肽；脱苦；电子舌；风味酶；活性炭； 环状糊精 Using Electronic Tongue to Evaluate the Effect of ACE Inhibitory Peptide Enrichment on Debittering Rice Protein Hydrolyzate HU Qin-ling, ZHENG Liang-qing, WANG Shen, YI Qing, WU Yong-ning, GONG Zhi-yong* (Hubei Collaborative Innovation Center for Processing of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China) Abstract: This work was executed to explore the best debittering process for rice protein hydrolysate by separately using flavourzyme, active carbon and β-cyclodextrin. The debittering efficiency was measured by means of electronic tongue (ET) and the angiotensin -converting enzyme (ACE) inhibitory activity of rice protein hydrolysate before and after debittering Ⅰ was evaluated by high performance liquid chromatography (HPLC). Results showed that the optimal debittering conditions were hydrolysis at an initial pH of 5.8 for 20 min with 2.5% of flavourzyme, treatment at 60 ℃ for 20 min with 2.0% of active carbon or embedding for 30 mi