摘要
采用Alcalase酶处理大豆分离蛋白,对产物及其层析组分的降血压活性进行研究,结果表明Alcalase酶处理大豆分离蛋白产物具有一定的降血压活性;通过分子筛层析分离后,所得小分子组分降血压活性较高;增加外切酶处理可以改善水解产物的口味,但与不加酶处理相比其降血压活性降低。
Soybean protein hydrolysates were prepared by enzymatic hydrolysis with alcalase.Inhibitory activities of enzymatic hydrolysates and the purification fractions to angiotensin I converting enzyme（ACE） were determined for evaluating their hypotensive effects.Results showed that both enzymatic hydrolysates and purified fractions with smaller molecular weights exhibited higher hypotensive activity.However,exonuclease treatment could result in the improvement of flavor and reduction of hypotensive activity for hydrolysates.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第9期272-275,共4页
Food Science
基金
吉林省科技发展重点项目(20070207)
