魔芋ACE抑制肽酶法制备工艺研究

发布时间：2018-02-05 17:40

  本文关键词： 魔芋蛋白 碱性蛋白酶 ACE抑制肽 ACE抑制肽含量 多肽得率　出处：《食品工业》2017年01期 　论文类型：期刊论文

【摘要】：采用酶解法对魔芋蛋白质进行酶解,研究魔芋ACE抑制肽的制备工艺。以ACE抑制肽含量、多肽得率为指标,通过单因素试验和正交试验设计,优化了碱性蛋白酶酶解魔芋蛋白制备ACE抑制肽的工艺。结果表明,碱性蛋白酶酶解魔芋蛋白制备ACE抑制肽的最佳工艺条件为:酶解pH 8.5、酶解温度55℃、酶用量3 000 U/g、酶解时间210 min,在此条件下多肽得率为11.95%;ACE抑制肽含量为35.79 mg。
[Abstract]:The enzymatic hydrolysis of konjac protein was carried out to study the preparation process of Konjac ACE inhibitory peptide. Taking the content of ACE inhibitory peptide and the yield of polypeptide as the index, the single factor experiment and orthogonal design were adopted. The preparation of ACE inhibitory peptide by alkaline protease enzymatic hydrolysis of konjac protein was optimized. The results showed that the optimum conditions of alkaline protease hydrolysis of konjac protein to produce ACE inhibitory peptide were as follows: enzymatic hydrolysis of pH 8.5. The hydrolysis temperature was 55 鈩，

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