摘要
经胃蛋白酶-胰酶复合酶体系水解醋蛋液得到的水解物对血管紧张素转化酶有较强的抑制活性(IC50=0.125mg/mL),醋蛋水解物经Bio-gelP-2纯化、半制备型RP-HPLC分离,得到对ACE有强烈抑制作用的组分Y,Y经电喷雾质谱、保温后确定其序列为Arg-Gly-Ala-Ala-Gly-Ala-Phe的多肽类物质。
Vinegar-egg juice was hydrolyzed by pepsin-pancreatin system and the hydrolyzate showed a high angiotensin I-converting enzyme inhibitory activity（IC50=0.125 mg/mL）.A high ACE inhibitory fraction Y（IC50=42.6 μmol/L） was obtained by the consecutive separation methods including Bio-gel P-2 chromatography and preparation reverse-phase high performance liquid chromatography.The sequence of X was found as Arg-Gly-Ala-Ala-Gly-Ala-Phe after the application of electrospray mass spectrometry and preincubation.
出处
《食品科技》
CAS
北大核心
2011年第4期78-80,88,共4页
Food Science and Technology
关键词
醋蛋液
血管紧张素转化酶
电喷雾质谱
降血压
ACE抑制活性
vinegar-egg juice
angiotensin I-converting enzyme
electrospray mass spectrometry
lower blood pressure
ACE inhibitory activity
