Optimization on preparation of hypoglycemic peptides from apricot ( Armeniaca sibirica) hydrolyzed by papain

WANG Sheng; CUI Jie; GU Xin; ZHANG Qiao-hui; WANG Jian-zhong

doi:10.13386/j.issn1002-0306.2014.09.028

WANG Sheng, CUI Jie, GU Xin, ZHANG Qiao-hui, WANG Jian-zhong. Optimization on preparation of hypoglycemic peptides from apricot ( Armeniaca sibirica) hydrolyzed by papain[J]. Science and Technology of Food Industry, 2014, (09): 169-173. DOI: 10.13386/j.issn1002-0306.2014.09.028

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Optimization on preparation of hypoglycemic peptides from apricot ( Armeniaca sibirica) hydrolyzed by papain

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The optimum preparation condition of hypoglycemic peptides from apricot ( Armeniaca sibirica) hydrolyzed by papain was determined by the single factor and the response surface analysis.The results showed that the optimum hydrolysis conditions were as follows: pH7, temperature 50℃, solvent ratio 6, the enzyme amount 3% ( w /w) .The inhibition ratio to α- glucosidase was 14.22%, and the IC50value was 0.08g /mL.The peptides prepared under the achieved condition had a decent hypoglycemic effect.

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Science and Technology of Food Industry

Optimization on preparation of hypoglycemic peptides from apricot ( Armeniaca sibirica) hydrolyzed by papain

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