关键词: 脉冲超声, 玉米蛋白, 酶解, 水解度, ACE抑制率

Abstract:

In order to research the improvement of enzymatic hydrolysis of corn gluten meal by energy-gathered pulsed ultrasonic pretreatment, on the basis of single factor experiment, this paper took the degree of hydrolysis (DH) and angiotensin-I converting enzyme (ACE) inhibition rate as evaluation indexes, and carried out orthogonal optimization test and gains the optimal ultrasonic pretreatment conditions: ultrasonic working frequency 40 kHz, initial temperature of liquid material 30℃, ultrasonic treatment time 15 min, per unit ultrasonic power 200 W/L, ultrasonic pulse work time 6 s and interpulse time 3 s. Under the optimal ultrasonic pretreatment conditions, hydrolysis degree and enzymatic hydrolysis product of ACE inhibition rate of corn gluten meal were 24.22% and 70.97%, respectively. Compared with those without pretreatment, the hydrolysis degree and ACE-inhibitory rate raised 9.39% and 11.08%, respectively. The results showed that ultrasonic pretreatment of corn gluten meal could not only promote its enzymatic hydrolysis, but also have a significant promotion on its enzymatic hydrolysis product of ACE inhibition activity.

Key words: pulsed ultrasonic, corn gluten meal, enzymatic hydrolysis, DH, ACE-inhibitory