毕业论文：《猪血红蛋白ACE抑制肽酶解工艺研究》.doc

猪血红蛋白ACE抑制肽酶解工艺研究 西南大学食品科学学院，重庆 摘要：动物血液是一种具有高附加值的食品副产物和潜在的药物资源。该试验以真空冷冻干燥提取的猪血红蛋白为原料，采用碱性蛋白酶、胃蛋白酶、中性蛋白酶、胰蛋白酶、木瓜蛋白酶、复合蛋白酶水解猪血红蛋白制备ACE抑制肽，以体外ACE抑制率和水解度为指标筛选最佳用酶。结果表明，胃蛋白酶水解物的ACE抑制率最大。采用Central Composite Design的中心组合试验设计对胃蛋白酶制备ACE抑制肽的水解条件进行优化，建立回归方程，得出最优工艺条件为底物浓度、温度、pH值、加酶量。 关键词: ACE抑制肽；猪血红蛋白；酶；工艺条件 Pig hemoglobin ACE inhibitory peptide hydrolysis process Fengyu Mei College of Food Science， Southwest University, Chongqing 400715 Abstract : animal blood is a food by-products with high added value and potential drug resources. The experiment with vacuum freeze-dried extract of pig hemoglobin as raw material, the use of alkaline protease, pepsin, neutral protease, trypsin, papain, composite hydrolysis pig hemoglobin Preparation of ACE inhibitory peptide, the rate and degree of hydrolysis in vitro ACE inhibition indicators of screening the best enzyme. The results showed that the ACE inhibitory rate of pepsin hydrolyzate. The central composite experimental design with the Central the Composite Design of pepsin Preparation of ACE inhibitory peptide hydrolysis conditions were optimized to establish the regression equation to obtain the optimum process conditions for the substrate concentration, temperature, pH value, plus the amount of enzyme.Key words: ACE inhibitory peptide; porcine hemoglobin; enzyme; conditions 1. 文献综述....................................................................................................................................3 1.1.猪血红蛋白的研究概况.........................................................................................................3 1.1.1 猪血的营养成分.................................................................................................................3 1.1.2 猪血的应用.........................................................................................................................3 1.2.ACE抑制肽的研究概况........................................................................................................4 1.2.1 AC