碎屑金红石地球化学特征对库车坳陷中生代沉积物源的启示-地质科学.PDFVIP

138 2009, Vol. 30, No. 11 食品科学 ※生物工程 瑞士乳杆菌蛋白酶水解乳清蛋白制备 ACE 抑制肽的条件优化 潘道东 1,2 ，郭宇星1 (1.南京师范大学乳品生物技术研究所，江苏 南京 210097 ；2.宁波大学生命科学与生物工程学院，浙江 宁波 315211) 摘 要：目的：本实验以 WPC-80 乳清浓缩蛋白为原料，对瑞士乳杆菌蛋白酶水解乳清蛋白产生血管紧张素转移 酶(ACE)抑制肽工艺条件进行研究。方法：通过单因素条件和响应面方法研究水解 pH 值、水解温度、酶与底物 比、底物浓度和水解时间对水解度和ACE 抑制率的影响。结果：研究发现，五个工艺条件对 ACE 抑制肽的产生 都有影响，通过响应面法分析，确定瑞士乳杆菌蛋白酶酶解乳清蛋白的最佳水解条件为：[E]/[S] 0.6%、底物浓度 6% 、pH9.18 、温度38.90 ℃，时间8.0h ，在此条件下水解，产物ACE 抑制率达到 92.21% ，IC50 为 0.375mg/ml ， 水解度为 18.76% 。结论：应用响应面方法优化水解工艺条件是可行的。 关键词：ACE 抑制肽；乳清蛋白水解；响应面法 Optimization of Hydrolysis Conditions for Production of Angiotensin-I Converting Enzyme (ACE) Inhibitory Peptide from Whey Protein Using Proteinases of Lactobacillus helveticus PAN Dao-dong1,2 ，GUO Yu-xing1 (1. Institute of Dairy Biotechnology, Nanjing Normal University, Nanjing 210097, China； 2. College of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China) Abstract ：Objective: To optimize the preparation technology of ACE inhibitory peptide from WPC-80 whey protein concentrate hydrolyzed by the proteases produced by Lactobacillus helveticus using response surface methodology. Methods: Through single- factor test and response surface methodology, the effects of five enzymatic hydrolysis conditions including temperature, pH, enzyme to substrate ([E]/[S]) ratio, substrate concentration and time on the degree of hydrolysis (DH) of WPC-80 whey protein concentrate and the ACE inhibitory activity were investigated. Results: All of five factors affected the production of ACE inhibitory peptide, and among them temperature, pH and [E]/[S] ratio were the key factors. The optimum temperature,