木瓜蛋白酶制备山杏源降糖肽工艺优化研究

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

摘要: 通过单因素和响应面方法,确定了木瓜蛋白酶水解山杏仁蛋白制备降血糖粗肽的工艺。结果显示,其较优工艺条件为:pH7,温度50℃,料液比6,加酶量3%。采用该工艺条件,酶解液对α-糖苷酶抑制率为14.22%,冻干粉IC50值为0.08g/mL。以上结果表明,在此工艺条件下制备的山杏源降血糖肽有很好的降血糖活性。

Abstract: 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.