| 制备大豆降血压肽最佳用酶的筛选 |
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| 引用本文： | 于胜男,吴非.制备大豆降血压肽最佳用酶的筛选[J].食品工业科技,2010(5). |
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| 作者姓名： | 于胜男 吴非 |
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| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
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| 基金项目： | 哈尔滨市科技创新人才研究专项资金项目(2008RFQXN016) |
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| 摘 要： | 以大豆分离蛋白为原料,选用胃蛋白酶、胰蛋白酶、碱性蛋白酶、中性蛋白酶、风味蛋白酶、木瓜蛋白酶、菠萝蛋白酶和双酶复合来水解制备大豆降血压肽,以血管紧张素转化酶(ACE)抑制率为主要指标,筛选出制备大豆降血压肽最佳的酶。结果表明,大豆降血压肽ACE抑制率的大小与酶的种类及配比有关,筛选出碱性蛋白酶为最佳用酶,在6h左右达到最大抑制率68.54%。
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| 关 键 词： | 大豆降血压肽 蛋白酶 ACE抑制率 |
Screening of the best enzyme on the preparation of soybean antihypertensive peptides |
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| YU Sheng-nan,WU Fei.Screening of the best enzyme on the preparation of soybean antihypertensive peptides[J].Science and Technology of Food Industry,2010(5). |
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| Authors: | YU Sheng-nan WU Fei |
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| Affiliation: | YU Sheng-nan,WU Fei(Northeast Agricultural University,Institute of Food,Harbin 150030,China) |
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| Abstract: | In this paper,soy protein isolate is enzymolysised by pepsin,trypsin,alkaline protease,neutral protease,flavor protease,papain,bromelain and both of them to produce antihypertensive peptides,with ACE inhibiting rate as major indicator,to select the best enzyme. The result indicated that ACE inhibiting rate of antihypertensive peptide in soybean was related to the kind of enzyme and the ratio of them,and the best enzyme was alkaline protease,and its highest inhibiting rate reached 68.54% around 6h. |
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| Keywords: | soybean antihypertensive peptides protease ACE inhibiting rate |
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