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Preparation of dairy ACE inhibitory peptide

A technology for inhibiting peptides and milk sources, applied in the field of preparation of milk-derived ACE inhibitory peptides, to achieve the effects of high activity, low nitrogen loss rate and high desalination rate

Inactive Publication Date: 2004-12-08
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
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AI Technical Summary

Problems solved by technology

However, there is no report on the industrial production of milk-derived ACE inhibitory peptides using casein as raw material and the preparation technology that can ensure its high activity and edibility. Therefore, it is urgent to develop a kind of edible milk-derived ACE that can be used for industrial production. Preparation method of inhibitory peptide

Method used

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Examples

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Effect test

Embodiment 1

[0028] Embodiment 1: Preparation of ACE inhibitory peptide

[0029] After removing milk fat from fresh milk, add hydrochloric acid with a concentration of 1mol / L, adjust the pH value of the emulsion to 4.6, and then centrifuge at a speed of 4000 rpm. After centrifuging for 30 minutes, take the precipitate and wash it with distilled water, and centrifuge according to the above conditions, repeatedly. Wash and centrifuge 5 times, freeze-dry the precipitate, dissolve it to a concentration of 7.5% with a phosphate buffer solution with a pH of 7.4, then place it in a constant temperature water bath until the hydrolysis temperature reaches 45°C, and adjust the pH value to 7± 0.05, then add AS1.398 neutral protease for hydrolysis, the enzyme dosage ([E] / [S]) is 5%, while stirring continuously during the hydrolysis process, the hydrolysis time is 6 hours, and then kept at 95°C for 20 Minutes to inactivate the protease, centrifuge the hydrolyzate at a speed of 4000 rpm for 30 minutes, ...

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Abstract

Milk ACE inhibiting peptide is prepared by: hydrolyzing milk casein as raw material with protease, heating the hydrolytic liquid to inactivate protease, centrifugally separating to obtain supernatant, desalting with ion exchange resin, freezing to dry and obtain high active edible ACE inhibiting peptide. The product can be used as food additive as functional factor or as food supplementary to add into various foods.

Description

【Technical field】 [0001] The invention relates to a preparation method of milk-derived ACE inhibitory peptide. 【Background technique】 [0002] Angiotensin-converting enzyme (ACE) is a zinc-containing dipeptide carboxypeptidase that exists in vascular endothelial cells or epithelial cells of various tissues and body fluids such as plasma and urine. The enzyme has a peptide bond Specificity requires anionic catalysis, of which chloride ion is the most effective activator. ACE plays an important role in blood pressure regulation in the human renin-angiotensin system (Reninangiotensin system, RAS) and kallikrein-kinin system (Kallikrein-kinin system, KKS), although ACE has a wide range of substrates , but the most important natural substrates are angiotensin I and bradykinin. ACE produces vasoconstriction activity on them, which can easily cause blood pressure to rise and cause great harm to human health. At present, hypertension has become a hazard to human beings. Healthy mu...

Claims

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Application Information

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IPC IPC(8): C12P21/00
Inventor 霍贵成杨丽杰姜瞻梅
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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