酶解鮰鱼皮明胶制备ACE抑制肽的工艺条件优化
Optimization of hydrolysis conditions for production of angiotensin-Ⅰ-converting enzyme (ACE) inhibitory peptides from channel catfish skin gelatin
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摘要: 以斑点叉尾鮰鱼皮明胶为原料,采用风味蛋白酶对其进行水解,制备ACE抑制肽。通过单因素实验考察温度、pH、底物浓度、加酶量及酶解时间对明胶水解物ACE抑制率的影响,在此基础上,采用Box-Behnken实验设计和响应面分析对风味蛋白酶水解鮰鱼皮明胶制备ACE抑制肽的工艺条件进行优化。实验结果表明,风味蛋白酶水解鮰鱼皮明胶制备ACE抑制肽的优化工艺条件为水解温度50℃,pH7.0,底物浓度4.5%,加酶量2.5%,酶解时间3h,在此条件得到的明胶水解物的ACE抑制率为91.45%,验证实验结果为89.81%。Abstract: Flavor protease was chosen to prepare ACE inhibitory peptides from channel catfish (Ictalurus punctatus) skin gelatin.Five process conditions affecting ACE inhibitory activities of gelatin hydrolysates, such as temperature, pH, concentration of substrate, the amount of enzyme and hydrolysis time that were determined by single factor experiment.According to this, Box-Behnken experimental design combined with response surface methodology was taken to optimize the hydrolysis conditions for production of ACE inhibitory peptides from channel catfish skin gelatin.The result showed that the optimal hydrolyzing conditions of flavor protease for production of ACE inhibitory peptides were temperature 50℃, pH 7.0, concentration of substrate 4.5%, the amount of enzyme 2.5%, and hydrolysis time 3h.The ACE inhibitory activity of obtained gelatin hydrolysates at this condition could reach 91.45%, and that of verification result was 89.81%.
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