摘要
本实验对醋蛋的浸泡工艺、ACE抑制活性和ACE抑制肽的分离进行了初步研究。结果表明醋蛋适宜的浸泡条件为浸泡时间36h,全蛋醋蛋比3.0ml/g、蛋黄和蛋清醋蛋比2.5ml/g,浸泡温度20～25℃;全蛋水解物的ACE半抑制浓度为174.68mg/ml,蛋黄水解物的ACE半抑制浓度为183.72mg/ml;醋蛋液经SephadexG-50凝胶柱初步分离后得到两个组分,其中第二个组分的ACE抑制活性较高,并对其氨基酸组成进行了分析。
The process technology, ACE inhibitory activity and purification of ACE inhibitory peptide of vinegar-egg were studied. The results showed that the optimal process conditions of vinegar-egg are as follows： soaking time 36 h, vinegar-whole egg ratio 3.0 ml/g, vinegar-liquid egg ratio 2.5 ml/g, and temperature 20-25 ℃; The IC50 of vinegar-egg hydrolysates is 174.68 mg/ml and the IC50 of vinegar-egg-yolk hydrolysates is 183.72 mg/ml. The hydrolysates were seperated by Sephadex G-50. Two components the are obtained, in which the ACE inhibitory activity of the second component is higher. The amino acid of the second component was analysed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期207-210,共4页
Food Science
关键词
醋蛋
ACE抑制肽
vinegar-egg
ACE inhibitory peptide
