酶法制备燕麦麸蛋白ACE抑制肽的研究

被引：17

作者：

管骁

姚惠源

机构：

[1] 江南大学食品学院

来源：

食品与机械 | 2006年 / 06期

关键词：

燕麦麸蛋白; ACE抑制肽; 酶解; 水解度; 相对分子质量;

D O I：

10.13652/j.issn.1003-5788.2006.06.004

中图分类号：

TS201.21 [];

学科分类号：

083201 ;

摘要：

采用碱溶酸沉法制备了燕麦麸蛋白,并利用7种商业化蛋白酶对其进行酶解以考察生产ACE抑制肽的效果,结果表明Alcalase为最适用酶。优化了Alcalase水解燕麦麸蛋白的工艺条件,在[S]=5.0%,E/S=1.33%,pH7.5,温度60℃条件下酶解90min,酶解产物的ACE抑制活性最强(IC50=0.291mg/mL),此时水解度为11.0%,产物的相对分子质量主要集中在880Da以下。

引用

页码：12 / 15

页数：4

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