Optimization and stability of ACE inhibition peptide enzymatic hydrolysis by oat bran

In order to make full use of oat protein resources and to increase the product's value,the by- products from processing was used to make ACE( Angiotensin Converting Enzyme) inhibitory peptides. Superfine grinding,organic solvent extraction and enzymatic hydrolysis were used to break the material structure,remove starch and lipid which may affect peptide preparation and purification. Enzymolysis products ACE inhibitory rate and the degree of hydrolysis were selected as the index to choose the best hydrolysis enzyme by enzyme screening test,the result was Alcalase 2. 4 L alkaline protease. The test also studied the stability of these peptides. Results showed that the process parameters for the optimal enzyme solution was: enzyme quantity 4500 u /g,pH 8. 1 temperature 56 ℃,substrate concentration 7. 5%,the ACE inhibitory rate 70. 67%. Under the above condition,IC50 was 0. 83 mg /mL. Finally,the digestive stability of ACE inhibitory peptides was discussed and the activity of the processing results showed that the simulated digestion peptide had no obvious changes,the stability is very well.