CAJ | 학술논문

为了探索超声波和微波技术在芝麻饼粕 ACE 抑制肽制备中的应用，分别以超声波和微波对芝麻饼粕预处理，超声波辅助酶解，研究了超声波功率、超声波时间、微波功率、微波时间和加酶量对 ACE 抑制率的影响。结果表明：超声波预处理功率为4 W／mL、预处理10 min、添加1300 U ／g 碱性蛋白酶时得到的芝麻饼粕 ACE 抑制肽的 IC50值为2．81 mg／mL。超声波辅助酶解过程中超声功率选择0．5 W／mL、添加1700 U ／g碱性蛋白酶、酶解15 min 时得到的芝麻饼粕 ACE 抑制肽的 IC50值为2．96 mg／mL。微波预处理功率为1．33 W／mL、微波预处理5 min 时得到的芝麻饼粕 ACE 抑制肽的 IC50值为2．81 mg／mL。
위료탐색초성파화미파기술재지마병박 ACE 억제태제비중적응용，분별이초성파화미파대지마병박예처리，초성파보조매해，연구료초성파공솔、초성파시간、미파공솔、미파시간화가매량대 ACE 억제솔적영향。결과표명：초성파예처리공솔위4 W／mL、예처리10 min、첨가1300 U ／g 감성단백매시득도적지마병박 ACE 억제태적 IC50치위2．81 mg／mL。초성파보조매해과정중초성공솔선택0．5 W／mL、첨가1700 U ／g감성단백매、매해15 min 시득도적지마병박 ACE 억제태적 IC50치위2．96 mg／mL。미파예처리공솔위1．33 W／mL、미파예처리5 min 시득도적지마병박 ACE 억제태적 IC50치위2．81 mg／mL。
In order to explore the application of ultrasonic and microwave technology in ACE inhibitory peptide preparation of sesame cake,using ultrasonic and microwave on sesame cake pretreatment respectively,ultrasonic as-sisted enzymatic hydrolysis,investigating the effects of ultrasonic power,ultrasonic time,microwave power,micro-wave time,enzyme dosage inhibition rate of ACE.The results show that:the ultrasonic pretreatment power is 4 W/mL,with pretreatment of 10 min,pretreatment with 1 300 U /g alkaline protease of sesame cake ACE IC50 value is 2.81 mg/mL.Ultrasonic assisted enzymatic hydrolysis process of ultrasonic power is 0.5 W/mL,add 1 700 U /g alkaline protease,enzyme solution is obtained at 15 min,sesame cake ACE inhibitory peptide of IC50 value is 2.96 mg/mL.Microwave power is 1.33 W/mL,microwave pretreatment at 5 min inhibitory peptides from sesame cake ACE IC50 value is 2.81 mg/mL.