超声波辅助酶法制备辣木籽ACE抑制肽工艺优化Optimization of preparation of ACE inhibitory peptide from Moringa oleifera seeds by ultrasound-assisted enzymatic hydrolysis

Abstract

为进一步提高辣木籽蛋白资源的开发利用，采用盐提法提取辣木籽蛋白，再采用超声波辅助酶法制备辣木籽ACE抑制肽。以水解度和ACE抑制率为评价指标，通过单因素实验探究超声波功率、超声酶解时间、超声酶解温度及料液比对制备ACE抑制肽的影响,采用响应面法对制备工艺条件进行优化。结果表明：超声波辅助酶法制备辣木籽ACE抑制肽的最佳酶解工艺条件为碱性蛋白酶添加量5.5 mg/mL、pH 9、超声波功率500 W、超声酶解时间1.7 h、超声酶解温度55 ℃、料液比1∶ 45，在此条件下制备的酶解物ACE抑制率达到78.32%，水解度为778%。以辣木籽为原料制备ACE抑制肽作为功能性蛋白肽产品，可有效提高辣木籽蛋白资源的开发利用。 To further improve the exploitation of Moringa oleifera seed protein resources, the protein in Moringa oleifera seeds was extracted by salt extraction method, and then Moringa oleifera seeds ACE inhibitory peptide was prepared by ultrasound-assisted enzymatic hydrolysis. With the degree of hydrolysis and ACE inhibition rate as the evaluation indexes, the effects of the ultrasonic power, ultrasonic enzymolysis time, ultrasonic enzymolysis temperature and ratio of material to liquid on the preparation of ACE inhibitory peptide were studied through single factor experiment. The preparation process conditions of ACE inhibitory peptide were optimized by response surface methodology. The results showed that the optimal ultrasound-assisted enzymatic hydrolysis conditions were obtained as follows: Alkaline protease dosage 5.5 mg/mL,pH 9,ultrasonic power 500 W, ultrasonic enzymolysis time 1.7 h, ultrasonic enzymolysis temperature 55 ℃ and ratio of material to liquid 1∶ 45. Under these conditions, the ACE inhibition rate of the prepared product reached 78.32% and the degree of hydrolysis was 7.78%. Using ACE inhibitory peptide prepared from Moringa oleifera seeds as a functional protein peptide product can effectively improve the exploitation of Moringa oleifera seed protein resources.

Keywords

• 辣木籽；辣木籽蛋白；ace抑制肽；超声波辅助酶法
• moringa oleifera seed; moringa oleifera seed protein; ace inhibitory peptide; ultrasound- assisted enzymatic hydrolysis