食品与发酵工业2011，Vol.37Issue(4)：32-36,5.
三种氨基酸添加下酶法修饰酪蛋白水解物的ACE抑制活性
The ACE-inhibitory Activity in Vitro of Casein Hydrolysates Subjected to Enzymatic Modification in the Presence of Three Extrinsic Amino Acids
摘要
Abstract
Casein hydrolysates that had a degree of hydrolysis of 12.4 ％ and ACE-inhibition with an IC50 value of 42.19 μg/mL were prepared from casein with a protease Alcalase, and then modified by plastein reaction with Alcalase in the presence of three extrinsic amino acids.The effects of the addition level of amino acids, the addition level of Alcalase, reaction temperature and the types of amino acids on the plastein reaction of casein hydrolysates were investigated with response surface methodology.The results indicated that the addition of amino acids, reaction temperature and the types of amino acid added had significant impact on the plastein reaction, while the addition of Alca lase gave little influence.Three modified casein hydrolysates were prepared with suitable conditions and in the presence of phenylalanine, leucine and valine, respectively.Their IC50 values were in range of 21.03 to 25.13 μg/mL,indicating that the ACE-inhibitory activity in vitro of the modified casein hydrolysates was improved significantly by adding amino acids while the types of amino acids were not important to the activity.关键词
酪蛋白水解物/类蛋白反应/氨基酸/ACE抑制活性/响应面Key words
casein hydrolysates/ plastein reaction/ amino acids/ ACE inhibitory activity, response surface methodology引用本文复制引用
汪敬科,赵新淮..三种氨基酸添加下酶法修饰酪蛋白水解物的ACE抑制活性[J].食品与发酵工业,2011,37(4):32-36,5.基金项目
国家自然科学基金(项目编号30972132)和黑龙江省高等学校科技创新团队建设计划项目(项目编号2010td11)研究工作一部分 （项目编号30972132）
