超声辅助酶解法制备小麦ACE抑制肽及其稳定性研究
Preparation of wheat ACE inhibitory peptides by ultrasound-assisted enzymatic hydrolysis method and its stability study
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摘要: 以谷朊粉为原料,采用超声辅助酶解法制备小麦血管紧张素转换酶(Angiotensin Converting Enzyme,ACE)抑制肽,并以该抑制肽对ACE的抑制率为主要评价指标,以谷朊粉的水解度为次要评价指标,通过单因素试验结合响应面法对制备工艺进行优化,并研究该抑制肽的稳定性。结果表明:碱性蛋白酶是适宜酶解谷朊粉制备小麦ACE抑制肽的蛋白酶。最佳超声辅助酶解法制备小麦ACE抑制肽的条件为超声时间17 min、超声功率300 W、酶解温度60 ℃、酶解时间2.7 h、酶用量3600 U/g和谷朊粉质量分数5.1%,在此条件下,所制备的小麦ACE抑制肽对ACE的抑制率为72.90%,疏水性氨基酸含量为29.37 g/100 g。当该抑制肽的相对分子质量<3 kDa时,具有较好的强酸环境稳定性和热稳定性,在一定浓度K+、Mg2+环境中的稳定性也较好,且经体外模拟消化后仍能保持原活性的79.26%。因此,超声辅助酶解法是制备小麦ACE 抑制肽的有效方法。Abstract: The wheat Angiotensin Converting Enzyme (ACE) inhibitory peptide was prepared by ultrasonic-assisted enzymatic hydrolysis method, and the inhibitory rate of ACE was the main index, and the degree of hydrolysis of gluten powder was the secondary index. The preparation process was optimized by single factor test and response surface method, and the stability of the inhibitory peptides was studied. The results showed that alkaline protease was suitable for enzymatic hydrolysis of gluten powder to produce wheat ACE inhibitory peptides. The optimal preparation conditions were ultrasonic time of 17 min, ultrasonic power of 300 W, enzymatic hydrolysis temperature of 60 ℃, enzymatic hydrolysis time of 2.7 h, enzyme dosage of 3600 U/g, and gluten powder mass fraction of 5.1%. Under these conditions, the ACE inhibition rate of the prepared wheat ACE inhibitory peptides was 72.90%, and the hydrophobic amino acid content was 29.37 g/100 g. When the relative molecular weight of the inhibitory peptides was less than 3 kDa, it had good environmental stability and thermal stability, and also had good stability in a certain concentration of K+ and Mg2+, and could still maintain 79.26% of the original activity after simulated digestion in vitro. Therefore, ultrasound-assisted enzymatic hydrolysis method is an effective method to prepare wheat ACE inhibitory peptides.
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