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| Optimization of Enzymatic Hydrolysis of Porcine Plasma Protein Powder for Production of ACE-inhibitory Peptides |
| ZHANG Zhen-huan;WANG Tian-ming;CHEN Cong-gui;CAI Ke-zhou;LU Jin-feng |
| 1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China；
2. Anhui Baodi Meat Foods Co. Ltd., Huaibei 235000, China |
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Abstract ：In this study, pepsin, trypsin, alcalase and neutrase were compared for their effectiveness in hydrolyzing porcine
plasma protein powder. Pepsin was found to be the appropriate enzyme to produce ACE-inhibitory peptides. In order to
maximize ACE inhibitory rate, the hydrolysis of porcine plasma protein powder by pepsin was optimized by single factor and
orthogonal array design methods. Substrate concentration was identified as the most important factor that affects ACE inhibitory
rate, followed by hydrolysis time, pH and enzyme/substrate ratio. The effects of substrate concentration and hydrolysis
time on ACE inhibitory rate were statistically significant (P＜0.05), while neither pH nor enzyme/substrate ratio significantly
(P＞0.05) affected ACE inhibitory rate. pH of 2.3, hydrolysis time of 1.5 h, substrate concentration of 1 g/100 mL and enzyme/
substrate ratio of 1:6 were found optimum.
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2011, Vol. 25 
