龙须菜蛋白酶解制备ACE抑制肽的工艺优化

Optimization of Enzymatic Hydrolysis Conditions for Production of ACE Inhibitory Peptides

摘要:

通过酶解法酶解龙须菜蛋白制备ACE抑制肽，考察风味蛋白酶、碱性蛋白酶、胰蛋白酶、木瓜蛋白酶的龙须菜蛋白酶解液对ACE抑制活性，并对酶解工艺进行优化。最后选出胰蛋白酶为ACE抑制肽的适宜蛋白酶，在单因素的基础上，采用响应面分析法对胰蛋白酶的酶解工艺进行优化。结果表明：最佳酶解工艺为：pH为8.0，酶底比为6%，温度为35℃，在此条件下，制备的多肽（2.0 mg/mL）对ACE的抑制率为72.37%。

Abstract:

ACE inhibitory peptides are prepared by enzymatic hydrolysis of protein of marine red algae Gracialriopsis lemaneiformis. The hydrolytic activities of four kinds of enzymes of flavourzyme，alkaline protease，trypsin and papain are investigated，and the inhibitory activity of their enzymatic hydrolysates on ACE，and optimization of the digestion process are studied in the paper. Trypsin is considered as the suitable enzyme to prepare ACE inhibitory peptides. Response surface experiments are used to optimize the enzymolysis technology of trypsin based on the results of single factor experiments. Results show that the optimum condition is pH at 8.0，enzyme dosage at 6%，reaction temperature at 35 ℃. Peptides （2.0 mg/mL） prepared under the optimal condition shows a ACE inhibitory activity of 72.37%.