大米降压肽酶法制备工艺及其性质研究

Preparation of antihypertensive peptides from rice protein by enzymatic hydrolysis and its characteristics

摘要: 该文利用碱性蛋白酶水解大米蛋白制备大米降压肽，确定碱性蛋白酶水解终点为水解度18.17%。采用9种大孔吸附树脂吸附大米降压肽，结果显示NKA型树脂对大米降压肽的吸附效果较好，大米降压肽中灰分含量由脱盐前的16.64%减少到脱盐后的2.32%。对大米降压肽的相对分子质量、溶解性进行分析，大米降压肽的相对分子质量在138～1461之间；在pH 3～11的范围内，大米降压肽的溶解度在97.6%左右。

Abstract: Rice protein was hydrolyzed by alcalase for preparing antihypertensive peptides, and the end point of alcalase hydrolysis was DH 18.17%. Nine kinds of macroporous adsorbsed resins were utilized to adsorb antihypertensive peptides from rice protein. Results show that NKA resin has the best adsoption behavior, and the content of ash of antihypertensive peptides decreases from 16.64% to 2.32%. The relative molecular weight and solubility of antihypertensive peptides were analyzed, the result shows that the relative molecular weight of antihypertensive peptides mainly distributes from 138 to 1461, its solubility is about 97.6% with the pH value from 3 to 11.