更新时间：09-04 （Angela）提供原创文章
摘要：发酵乳制品的降血压活性很大程度上来源于菌种的蛋白酶水解系统对乳蛋白的水解作用，产生了具有抑制血管紧张素转化酶（ACE）活性的肽类。瑞士乳杆菌蛋白水解能力较强，制作的酸乳中含有高活性的ACE抑制肽。本实验利用壳聚糖固定瑞士乳杆菌蛋白酶，确定了瑞士乳杆菌蛋白酶的固定条件：壳聚糖浓度为2%，凝结液为4%NaOH-甲醇（3︰1），戊二醛浓度为0.4%，壳聚糖小球吸附时间为21小时，戊二醛交联时间为1小时。在此条件下固定化瑞士乳杆菌蛋白酶，以此水解乳清蛋白与乳蛋白，得到较高的ACE抑制活性，为进一步实现ACE抑制肽的大规模生产及工业应用提供了基础研究。
关键词 瑞士乳杆菌蛋白酶；固定化；ACE抑制肽
Abstract:Anti-hypertension activity of fermented dairy products mostly came from the bacteria protease system. The hydrolysis of milk protein, resulting in Angiotensin I-Converting Enzyme (ACE) inhibitory peptides. Lactobacillus helveticus had higher proteolytic activity, and the yogurt fermented by Lactobacillus helveticus had high ACE inhibitory activity. In this study, Lactobacillus helveticus protease was immobilized by chitosan. The immobilization conditions were identified: 2% chitosan, condensate to 4% NaOH-methanol (3:1), 0.4% glutaraldehyde, chitosan beads adsorption time 0f 21 hours, glutaraldehyde cross-linking time of 1 hour. Lactobacillus helveticus proteasewas immobilized under these conditions and hydrolyzed whey protein and milk protein, and get a higher ACE inhibited activity. It’s a basic research for further realize the ACE irus-inhibitory peptide mass production and industrial application.
Key words: Lactobacillus helveticus protease; Immobilization; ACE inhibitory peptide