食品工业科技2011，Vol.32Issue(7)：312-315,4.
响应面法优化酶解制备绿豆蛋白ACE抑制肽的研究
Study on optimization of enzymatic hydrolysis to prepare mung bean protein ACE inhibition peptides by response surface method
龚琴 1吴莎 1罗栋源 1魏璇 1胡兵1
作者信息
- 1. 湖北工业大学化学与环境工程学院,湖北武汉,430068
- 折叠
摘要
Abstract
To prepare ACE inhibition peptides with mung bean protein powder as raw material, the effect of hydrolysis time,hydrolysis temperature,hydrolysis pH,substrate concentration,enzyme dosage on the rate of ACE inhibition and the degree of hydrolysis were studied.Through the single factor test, the best conditions were: hydrolysis temperature 55℃, hydrolysis pH8, substrate concentration 2%, and enzyme dosage 6000u/g. Subsequently,the four factors and three levels of response surface analysis tests were studied.The four factors were: enzyme temperature (X1), enzyme amount (X2), hydrolysis pH (X3) and time of enzyme (X4), which had a significant effect on the rate of ACE inhibition. After the optimization, the best conditions were: hydrolysis temperature 55℃, hydrolysis pH8.25, substrate concentration 1.75%, and enzyme dosage 6200u/g. Under these conditions,the rate of inhibition of mung bean ACE inhibition peptide was 84.83%.关键词
绿豆/ACE抑制肽/酶解/响应面分析Key words
mung bean/ACE inhibition peptide/enzymatic hydrolysis/response surface method分类
轻工纺织引用本文复制引用
龚琴,吴莎,罗栋源,魏璇,胡兵..响应面法优化酶解制备绿豆蛋白ACE抑制肽的研究[J].食品工业科技,2011,32(7):312-315,4.
