以ACE抑制活力和水解度为指标，考察6种常用蛋白酶（复合蛋白酶、风味蛋白酶、木瓜蛋白酶、菠萝蛋白酶、中性蛋白酶和碱性蛋白酶）对牛肉蛋白酶解产物的影响，比较不同蛋白酶酶解产物经模拟消化前后ACE抑制活力的变化，并分析了不同蛋白酶酶解产物的分子量分布和感官评价。结果表明：碱性蛋白酶最适于酶解牛肉生产降压肽，其酶解液ACE抑制率为51.19%，消化后活性降低幅度小，消化后酶解液ACE抑制率为39.65%，同时水解度为44.76%，大分子蛋白分解程度高。其次是复合蛋白酶和中性蛋白酶，两者的酶解液在消化前后都具有高ACE抑制活力，消化前抑制率分别为67.97%和62.00%，消化后抑制率分别为37.26%和43.12%，水解度分别为37.47%和36.35%，但大分子蛋白的分解程度较低。感官评价结果表明，不同酶解液的外观、气味和滋味与市售商品差异不大，无明显不良风味产生，可用于食品辅料的生产。

Beef protein was hydrolyzed by using six proteases (protamex, flavorenzyme, papain, bromelain, neutrase and alcalase) to produce beef protein hydrolysates. The change of ACE inhibitory activity of different proteases hydrolysates before and after simulated digestion was compared. The molecular mass distribution and sensory evaluation of different hydrolysates were analyzed. The results showed that alcalase was the most suitable for beef enzymolysis to produce anti-hypertension peptide. The ACE inhibitory activity of alcalase enzymolysis solution was 51.19%, and the activity decreased slightly after digestion, which was 39.65%. Meanwhile the hydrolysis degree of alcalase enzymolysis solution was 44.76%, and the beef protein was fully decomposed. The second was protamex and neutrase, their hydrolysates showed high ACE inhibitory activity before and after digestion. The inhibition rates before digestion are 67.97% and 62.00% respectively, the inhibition rates after digestion are 37.26% and 43.12% respectively, and the degree of hydrolysis is 37.47% and 36.35% respectively. However, the decomposition degree of protein was lower than that of alcalase hydrolysate. The results of sensory evaluation showed that the appearance, smell and taste of different enzymatic hydrolysates were not different from those of commercial products, and there was no obvious bad flavor, which could be used in the production of food auxiliary materials.

广东省现代农业产业技术推广体系创新团队（南方现代草牧业（牛）创新团队）项目（2019KJ114）