中国食品学报2011，Vol.11Issue(4)：23-35,13.
酶膜反应器制备燕麦蛋白质ACE抑制肽的研究
Study on Preparation of ACE Inhibitory Peptides from Oat Protein by Enzymatic Membrane Reactor
任清 1张晓平1
作者信息
- 1. 北京工商大学食品学院 食品添加剂与配料北京高校工程研究中心 北京100037
- 折叠
摘要
Abstract
By researching the influence of the enzymatic membrane reactor on enzyme activity, it was determined that the enzyme was perfectly confined in the enzymatic membrane reactor, and the destruction of pumping and adsorption of membrane were the main factors of the loss of enzyme activity. And by using Design Expert 6.0.5 to design response surface methodology of four factors and three levels, the optimum conditions for preparing ACE inhibitory peptides by hydrolysis of oat bran protein in the enzymatic membrane reactor were as follows: substrate concentration 3%, enzyme concentration (E/S) 3.5%, rate of flow 451Vh, pressure 0.07 MPa, temperature 61 ℃ and pH8, under these conditions, the ACE-inhibitory activity of the products was 67.86 %.关键词
燕麦蛋白/酶膜反应器/ACE抑制肤/中空纤维膜Key words
oat protein/ enzymatic membrane reactor/ ACE inhibitory peptides/ hollow fiber ultrafiltration membrane引用本文复制引用
任清,张晓平..酶膜反应器制备燕麦蛋白质ACE抑制肽的研究[J].中国食品学报,2011,11(4):23-35,13.
