CAJ | 학술논문

本研究以脱脂乳为主要原料,对瑞士乳杆菌发酵产生血管紧张素转化酶(angiotensin Ⅰ-converting enzyme,ACE)抑制肽工艺条件进行研究.通过单因素试验和响应面试验设计,确定瑞士乳杆菌发酵脱脂乳生产ACE抑制肽的最佳工艺条件为:脱脂乳浓度9.67%(m/V)、底物灭菌时间30min、接种量3%(V/V),温度38.82℃、发酵时间6.26h,测得ACE抑制率为92.26%.研究结果证实利用发酵法生产乳源ACE抑制活性肽对控制高血压具有重要意义.
본연구이탈지유위주요원료,대서사유간균발효산생혈관긴장소전화매(angiotensin Ⅰ-converting enzyme,ACE)억제태공예조건진행연구.통과단인소시험화향응면시험설계,학정서사유간균발효탈지유생산ACE억제태적최가공예조건위:탈지유농도9.67%(m/V)、저물멸균시간30min、접충량3%(V/V),온도38.82℃、발효시간6.26h,측득ACE억제솔위92.26%.연구결과증실이용발효법생산유원ACE억제활성태대공제고혈압구유중요의의.
The goal of the present study was to develop a microbial fermentation method for producing milk-derived ACE inhibitory peptides using a swain of Lactobacillus helveticus TS6024 preserved in our laboratory. Based on the determination of the optimal fermentation substrate for production of ACE inhibitory peptides, the optimal fermentation parameters were investigated using one-factor-at-a-time method and central composite design combined with response surface analysis. Results showed that a mixture of skim milk powder and vegetable protein consisting of half volume of soybean protein isolate and half volume of peanut protein isolate with a ratio of 9:1 (V/V) was chosen as the optimal fermentation substrate. The optimal values of fermentation parameters were skim milk concentration 9.67% (m/V), substrate sterilization time 30 min, inoculation amount 3% (V/V), and fermentation temperature 38.82 ℃ for a fermentation period of 6.26 h. The ACE inhibitory peptides under such conditions revealed an ACE inhibitory activity of 92.26%.