为了开发安全、无副作用的食物源ACE(angiotensin converting enzyme，ACE)抑制肽，本文采用纳豆菌(Bacillus natto)发酵扇贝裙边，以多肽含量和ACE抑制率为指标，通过单因素试验对发酵时间、发酵温度、接种量和液料比等工艺参数进行研究，并采用Box-Behnken响应面分析法优化工艺条件，建立二次多项数学模型。结果表明回归模型能较好地反应各因素水平与响应值之间的关系，各因素对多肽含量的影响顺序为时间>液料比>接种量>温度，各因素对ACE抑制率的影响顺序为时间>液料比>接种量>温度，纳豆菌发酵扇贝裙边制备ACE抑制肽的最佳工艺条件如下：发酵时间38.4 h，发酵温度39.9 ℃，接种量6.0%，液料比22.5。在上述发酵条件下制备的冻干品多肽含量高达238.91 mg/g，ACE抑制率达到83.70%。本文研究结果为扇贝加工废弃物的高值化利用和食物源ACE抑制肽的研究与开发提供了理论依据。

In order to develop safe and food-derived angiotensin converting enzyme (ACE) inhibitory peptides, the scallop skirt was fermented by Bacillus natto. The single factor test was used to determine the fermentation paremeters such as fermentation time, fermentation temperature, inoculum size and liquid-to-material ratio with the peptide content and ACE inhibition rate as indicators. Box-Behnken response surface analysis was applied to optimize the process conditions and a quadratic multiple mathematical model was established. The results showed that the regression model could better reflect the relationship between the level of each factor and the response value, the order of factors affecting peptide content was time > liquid-to-feed ratio > inoculation amount > temperature, the influence of each factor on ACE inhibition rate was time > liquid-to-feed ratio > inoculation amount > temperature. The best technological conditions for the preparation of ACE-inhibitory peptide from natto fermented product were as follows: fermentation time 38.4 h, fermentation temperature 39.9 ℃, inoculation amount 6.0%, liquid to material ratio 22.5. Under the fermentation conditions above, the polypeptide content was 238.91 mg/g in the lyophilized product, in which the ACE inhibition rate was up to 83.70%. The results of this study provide a theoretical basis for the high-valued application of scallop skirt and development of food-derived ACE inhibitory peptides.

山东省重点研发计划(重大关键技术)项目(2016ZDJS06A01)；青岛市民生科技计划项目（17-3-3-68-nsh）