酶法生产大豆蛋白ACE抑制肽的研究.PDFVIP

※生物工程 食品科学 2008, Vol. 29, No.11 369 1 1 2 韩 飞 ，于婷婷 ，周孟良 (1. 国家粮食局科学研究院，北京 100037 ；2. 扬州大学，江苏扬州 225009) 研究了Alcalase 碱性蛋白酶、Neutrase 中性蛋白酶、Protames 复合蛋白酶、Flavourzyme 风味蛋白酶对大 豆分离蛋白的水解效果和ACE(血管紧张素转化酶) 的抑制活性。水解能力用pH-start 法检测，水解度大小依次为： Alcalase 碱性蛋白酶Protames 复合蛋白酶Neutrase 中性蛋白酶Flavourzyme 风味蛋白酶；ACE 抑制活性用高效液相 法检测，ACE 抑制率强弱依次为：Alcalase 碱性蛋白酶Flavourzyme 风味蛋白酶Protames 复合蛋白酶Neutrase 中性 蛋白酶。综合考虑，选定Alcalase 碱性蛋白酶为生产大豆ACE 抑制肽的最适酶，并对其酶解条件进行了优化，确 定生产大豆ACE 抑制肽的最佳条件为：温度60 ℃、pH8.0 、[S]=4%、[E]/[S]=4%，这时的水解度为14.4%。 A C E 抑制肽；高效液相色谱；酶解；水解度 Enzymatic Preparation of Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Derived from Soybean Protein 1 1 2 HAN Fei ，YU Ting-ting ， ZHOU Meng-liang (1.Academy of State Administration of Grain, Beijing 100037, China； 2.Yangzhou University,Yangzhou 225009, China) Abstract: Four type of enzymes, Alcalase, Neutrase, Protames, Flavourzyme, were used to hydrolyze the prepared soybean protein isolates in our laboratory and the degrees of hydrolysis (DH) were analyzed by using pH-start method, respectively. The ACE (angiotensin I-converting enzyme) inhibitory activities of the products were studied by HPLC. The results showed that hydrolysis abilities of these enzyme are in the following order: Alcalase Protames Neutrase Flavourzyme; The ACE inhibitory activity of the product by Alcalase is the highest. The optimal conditions for producing ACE inhibitory peptides by using Alcalase are temperature 60 ℃, pH 8.0, [S]=4%, and [E]/[S]=4%. The degree of hydrolysis (DH) is 14.4% under t