食品科学2012，Vol.33Issue(1)：195-199,5.
酶解猪血红蛋白制备降血压肽工艺参数优化
Optimization of Process Parameters for Enzymatic Preparation of Antihypertensive Peptides from Porcine Hemoglobin
李诚 1郭奇亮 2付刚 1陈代文 1邹沫君1
作者信息
- 1. 四川农业大学食品学院,四川雅安625000
- 2. 四川农业大学食品学院,四川雅安625000 成都市农林科学院,四川成都611130
- 折叠
摘要
Abstract
In order to prepare antihypertensive peptide with high activity,trypsin was selected to hydrolyze porcine hemoglobin.The one-factor-at-a-time and orthogonal array design methods were used to optimize hydrolysis conditions such as substrate concentration,temperature,pH,enzyme dosage and time based on the ACE inhibitory rate of hydrolyzed porcine hemoglobin.The results showed that the optimal hydrolysis conditions were hydrolysis for 8 h at 45 ℃,pH 8.0,an enzyme dosage of 2000 U/g and a substrate concentration of 10 g/100 mL.Under these hydrolysis conditions,the ACE inhibitory rate of porcine hemoglobin hydrolysate was 68.74%.关键词
降血压肽/猪血红蛋白/胰蛋白酶/酶解工艺Key words
antihypertensive peptide/porcine hemoglobin/trypsin/enzymatic hydrolysis process分类
轻工纺织引用本文复制引用
李诚,郭奇亮,付刚,陈代文,邹沫君..酶解猪血红蛋白制备降血压肽工艺参数优化[J].食品科学,2012,33(1):195-199,5.
