本文選題：酶法 + 魔芋飛粉�。� 參考：《食品工業(yè)》2016年12期

【摘要】：以魔芋飛粉為原料制備血管緊張素轉(zhuǎn)換酶(ACE)抑制肽,為魔芋飛粉的開發(fā)利用,生產(chǎn)高附加值產(chǎn)品開辟一條新的途徑。以體外ACE抑制率為指標(biāo)篩選最佳用酶并確定酶解條件。結(jié)果表明:胃蛋白酶為酶解魔芋飛粉最佳用酶,其最佳酶解條件為:底物濃度2%(凈蛋白),酶用量5 000 U/g底物蛋白,溫度37℃,pH 2.5,酶解時間210 min,此時酶解液的ACE抑制率為92.65%,多肽得率為12.60%。魔芋飛粉經(jīng)蛋白酶酶解可制備高活性的ACE抑制肽。
[Abstract]:Angiotensin converting enzyme ( ACE ) was used as raw material to prepare angiotensin converting enzyme ( ACE ) inhibitory peptide . The best enzyme was selected for the development and utilization of konjac fly powder . The best enzyme was used to screen the best enzyme . The best enzymolysis conditions were as follows : substrate concentration 2 % ( net protein ) , enzyme dosage of 5 000 U / g substrate protein , temperature 37 鈩，

本文編號：1963628