Albumin angiotensin converting enzyme inhibition peptide and preparation method thereof
A technology of angiotensin and egg white protein, applied in the field of separation and purification of angiotensin-converting enzyme inhibitory peptide and its preparation, and a new angiotensin-converting enzyme inhibitory peptide prepared by biological enzymatic hydrolysis, which can solve the problem of severe side effects, etc. question
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Embodiment 1
[0027] Example 1 Purification of angiotensin-converting enzyme inhibitory peptide RVPSL from egg white proteolysis product
[0028] (1) Enzymolysis of egg white protein to prepare enzymatic hydrolyzate
[0029] A certain amount of egg white protein was prepared into an aqueous solution with a concentration of 5%, and placed in a constant temperature water bath at 90°C for heat denaturation for 10 minutes. Cool to the enzymatic hydrolysis temperature of 40°C, use 0.5moL / L sodium hydroxide solution to adjust the pH to 11, add Alcalase 2.4L, which accounts for 5% of the egg white protein mass, for hydrolysis, keep stirring during the hydrolysis process, and keep adding an appropriate concentration Sodium hydroxide solution to maintain the pH value within the range of 11 (±0.05), after hydrolysis for 20 hours, the enzyme was inactivated at 80°C for 10 minutes, centrifuged at 1000g for 10 minutes, spray-dried, and stored for later use;
[0030] (2) Purification of angiotensin-conv...
Embodiment 2
[0036] Example 2 As described in Example 1, the difference is that the amount of Alcalase 2.4L used to prepare the enzymolyzate from egg white protein is 1% of the egg white protein, the pH value of the enzymolysis is 8, and the enzymolysis time is 2 hours. 10min, freeze-dried, and stored for future use.
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