Study on optimization of enzymatic hydrolysis to prepare mung bean protein ACE inhibition peptides by response surface method

To prepare ACE inhibition peptides with mung bean protein powder as raw material,the effect of hydrolysis time,hydrolysis temperature,hydrolysis pH,substrate concentration,enzyme dosage on the rate of ACE inhibition and the degree of hydrolysis were studied.Through the single factor test,the best conditions were:hydrolysis temperature 55℃,hydrolysis pH8,substrate concentration 2%,and enzyme dosage 6000u/g.Subsequently,the four factors and three levels of response surface analysis tests were studied.The four factors were:enzyme temperature(X1),enzyme amount(X2),hydrolysis pH(X3)and time of enzyme(X4),which had a significant effect on the rate of ACE inhibition.After the optimization,the best conditions were:hydrolysis temperature 55℃,hydrolysis pH8.25,substrate concentration 1.75%,and enzyme dosage 6200u/g.Under these conditions,the rate of inhibition of mung bean ACE inhibition peptide was 84.83%.