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| 醋蛋多肽血管紧张素转化酶抑制活性的稳定性研究 | |
| 引用本文： | 杨锋,陈锦屏,吴莉莉. 醋蛋多肽血管紧张素转化酶抑制活性的稳定性研究[J]. 食品工业科技, 2012, 33(11): 151-153,156 |
| 作者姓名： | 杨锋 陈锦屏 吴莉莉 |
| 作者单位： | 1. 陕西师范大学生命科学学院,陕西西安710062／广西工学院生物与化学工程系,广西柳州545006 2. 陕西师范大学生命科学学院,陕西西安,710062 3. 广西工学院生物与化学工程系,广西柳州,545006 |
| 摘 要： | 研究了温度、pH、金属离子、食盐及食品中常见糖类和防腐剂对醋蛋多肽血管紧张素转化酶(ACE)抑制活性的影响。结果表明:醋蛋多肽的ACE抑制活性对热不稳定,对pH稳定;当金属离子浓度达到5mmol/L时,醋蛋多肽的ACE抑制活性有较明显的下降,其影响大小顺序为K+>Zn2+>Cu2+>Ca2+>Mg2+;食盐能降低醋蛋多肽的ACE抑制活性;在实验浓度范围内,葡萄糖、蔗糖、乳糖、苯甲酸和山梨酸对醋蛋多肽ACE抑制活性影响不大。 |
| 关 键 词： | 醋蛋多肽 血管紧张素转化酶抑制活性 稳定性 |
Study on angiotensin converting enzyme inhibitory activity stability of vinegar-egg peptide |
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| YANG Feng,CHEN Jin-ping,WU Li-li. Study on angiotensin converting enzyme inhibitory activity stability of vinegar-egg peptide[J]. Science and Technology of Food Industry, 2012, 33(11): 151-153,156 | |
| Authors: | YANG Feng CHEN Jin-ping WU Li-li |
| Affiliation: | 1.College of Life Sciences,Shaan Xi Normal University,Xi’an 710062,China; 2.Department of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou 545006,China) |
| Abstract: | The influences of temperature,pH,metal ions,salt,sugar and antiseptic on angiotensin converting enzyme(ACE) inhibitory activity stability of vinegar-egg peptide were investigated.The results showed that the ACE inhibitory activity of vinegar-egg peptide was not stable for heat but stable for pH.Metal ions at the concentration of 5mmol/L could decrease the ACE inhibitory activity of vinegar-egg peptide with the order of K+>Zn2+>Cu2+>Ca2+>Mg2+.Salt could decrease the ACE inhibitory activity of vinegar-egg peptide.Within the concentration of experiment,glucose,sucrose,lactose,benzoic acid and sorbic acid had little effects on the ACE inhibitory activity of vinegar-egg peptide. |
| Keywords: | vinegar-egg peptide angiotensin converting enzyme inhibitory activity stability |
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