本文關(guān)鍵詞： 魔芋蛋白 堿性蛋白酶 ACE抑制肽 ACE抑制肽含量 多肽得率　出處：《食品工業(yè)》2017年01期 　論文類型：期刊論文

【摘要】：采用酶解法對(duì)魔芋蛋白質(zhì)進(jìn)行酶解,研究魔芋ACE抑制肽的制備工藝。以ACE抑制肽含量、多肽得率為指標(biāo),通過(guò)單因素試驗(yàn)和正交試驗(yàn)設(shè)計(jì),優(yōu)化了堿性蛋白酶酶解魔芋蛋白制備ACE抑制肽的工藝。結(jié)果表明,堿性蛋白酶酶解魔芋蛋白制備ACE抑制肽的最佳工藝條件為:酶解pH 8.5、酶解溫度55℃、酶用量3 000 U/g、酶解時(shí)間210 min,在此條件下多肽得率為11.95%;ACE抑制肽含量為35.79 mg。
[Abstract]:The enzymatic hydrolysis of konjac protein was carried out to study the preparation process of Konjac ACE inhibitory peptide. Taking the content of ACE inhibitory peptide and the yield of polypeptide as the index, the single factor experiment and orthogonal design were adopted. The preparation of ACE inhibitory peptide by alkaline protease enzymatic hydrolysis of konjac protein was optimized. The results showed that the optimum conditions of alkaline protease hydrolysis of konjac protein to produce ACE inhibitory peptide were as follows: enzymatic hydrolysis of pH 8.5. The hydrolysis temperature was 55 鈩，

本文編號(hào)：1492443