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丁青芝,马海乐,骆 琳,毛丽琴,贾俊强,王振斌,何荣海,刘 斌.超声处理对菜籽蛋白酶解效果的影响[J].农业工程学报,2009,25(1):294-299.DOI:
超声处理对菜籽蛋白酶解效果的影响
投稿时间:2008-02-15  修订日期:2008-11-05
中文关键词:  双低菜籽蛋白,超声处理,酶解,ACEI肽,抑制活性
基金项目:国家863计划重点项目(2007AA100404);国家863计划(2007AA10Z321);江苏省农业攻关项目(BE2005336)
作者单位
丁青芝 1. 江苏大学食品与生物工程学院镇江 212013 
马海乐 1.江苏大学食品与生物工程学院镇江 212013 2.江苏省农产品生物加工与分离工程技术研究中心镇江 21201 
骆 琳 1.江苏大学食品与生物工程学院镇江 212013 2.江苏省农产品生物加工与分离工程技术研究中心镇江 21201 
毛丽琴 1. 江苏大学食品与生物工程学院镇江 212013 
贾俊强 1. 江苏大学食品与生物工程学院镇江 212013 
王振斌 1.江苏大学食品与生物工程学院镇江 212013 2.江苏省农产品生物加工与分离工程技术研究中心镇江 21201 
何荣海 1.江苏大学食品与生物工程学院镇江 212013 2.江苏省农产品生物加工与分离工程技术研究中心镇江 21201 
刘 斌 1. 江苏大学食品与生物工程学院镇江 212013 
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中文摘要:以双低菜籽饼粕蛋白为原料,以常规酶解为对照,以酶解产物的抑制活性为指标,分别考察了超声预处理蛋白酶、超声预处理蛋白原料和酶解过程前期施加超声3种超声处理方式对双低菜籽蛋白酶解制备ACEI 活性肽效果的影响。结果表明,3种超声辅助方式都能有效地促进菜籽饼粕蛋白的酶解,提高产物的ACE抑制活性,其中超声预处理蛋白原料效果最为明显。这种方式的最佳参数为:超声频率20 kHz、超声时间 30 min、超声功率1250 W、作用时间4 s、间歇时间2 s,该条件下酶解产物对ACE的抑制率从对照组的70.83%提高到92.97%,肽得率从29.6%提高到41.4%,半抑制浓度IC50从3.57 mg/mL降到2.48 mg/mL。这表明脉冲超声辅助酶解法是一种高效制备双低菜籽ACEI肽的方法。
Ding Qingzhi,Ma Haile,Luo Lin,Mao Liqin,Jia Junqiang,Wang Zhenbin,He Ronghai,Liu Bin.Effect of ultrasonic treatment on rapeseed protein enzymolysis[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2009,25(1):294-299.DOI:
Effect of ultrasonic treatment on rapeseed protein enzymolysis
Author NameAffiliation
Ding Qingzhi 1. School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China 
Ma Haile 1. School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
2. Jiangsu Province Research Center of Bio-process and Separation of Agri-products, Zhenjiang 212013, China 
Luo Lin 1. School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
2. Jiangsu Province Research Center of Bio-process and Separation of Agri-products, Zhenjiang 212013, China 
Mao Liqin 1. School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China 
Jia Junqiang 1. School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China 
Wang Zhenbin 1. School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
2. Jiangsu Province Research Center of Bio-process and Separation of Agri-products, Zhenjiang 212013, China 
He Ronghai 1. School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
2. Jiangsu Province Research Center of Bio-process and Separation of Agri-products, Zhenjiang 212013, China 
Liu Bin 1. School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
 
Key words:double-low rapeseed proteins, ultrasonic treatment, enzymatic hydrolysis, ACEI peptides, inhibitory activity
Abstract:Angiotensin-Converting Enzyme Inhibitor(ACEI) peptides were prepared from double-low rapeseed protein by pulsed ultrasonic-assisted enzymolysis. Three reaction models, which included ultrasonic pretreatment of proteinase followed by enzymolysis (UPPE), ultrasonic pretreatment of double-low rapeseed protein solution followed by enzymolysis (UPRPE) and ultrasonic-assisted enzymolysis processes during previous period (UAE), were investigated. The inhibitory activity of hydrolysate to Angiotensin-Converting Enzyme(ACE) was the index. Traditional enzymatic hydrolysis (TE) without ultrasonic treatment was conducted as a control test. Results showed that three models all had significant effects, and UPRPE was the best. The optimum parameters of UPRPE obtained by orthogonal experiments were: ultrasonic frequency 20 kHz, ultrasonic treatment time 30 min, ultrasonic power 1250 W, on-time of the pulse 4 s and off-time 2 s. Compared with the traditional enzymatic hydrolysis, the inhibitory activity of the hydrolysate to ACE increased from 70.83% to 92.97%, ACEI peptide output raised from 29.6% to 41.4% and half inhibiting concentration IC50 value decreased from 3.57 mg/mL to 2.48 mg/mL under the optimum UPRPE conditions. These results prov that the pulsed ultrasonic-assisted enzymatic hydrolysis is a highly efficient method for preparing ACEI peptides from double-low rapeseed protein.
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