Study on optimization of preparation of ACE-inhibitory peptides from Mactra veneriformis flesh residue

LIU Rui; ZHU Yun-han; JIA Meng-jiao; WANG Ling-chong; WANG Xin-zhi; WU Hao

doi:10.13386/j.issn1002-0306.2013.22.060

LIU Rui, ZHU Yun-han, JIA Meng-jiao, WANG Ling-chong, WANG Xin-zhi, WU Hao. Study on optimization of preparation of ACE-inhibitory peptides from Mactra veneriformis flesh residue[J]. Science and Technology of Food Industry, 2013, (22): 145-148. DOI: 10.13386/j.issn1002-0306.2013.22.060

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Study on optimization of preparation of ACE-inhibitory peptides from Mactra veneriformis flesh residue

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Trypsin was used to prepare ACE inhibitory peptides from flesh residue of Mactra veneriformis. Based on the single factor experiments, response surface method was used to optimize the hydrolysis conditions. The best conditions were as follows:hydrolysis temperature 48℃, hydrolysis pH8.50, enzyme dosage 0.60%, hydrolysis time 2 hours. The ACE inhibition ratio of hydrolysis peptides at the best conditions was 77.08%, compared with the theoretical value of 77.22%, the relative error was 0.18%. It suggested that the response surface method made sense on hydrolysis conditions optimization.

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Study on optimization of preparation of ACE-inhibitory peptides from Mactra veneriformis flesh residue

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