摘要
利用分离得到的1株毛霉发酵豆腐制备毛豆腐。采用20%、40%、60%(v/v)乙醇溶液作为提取溶剂,对发酵时间为3、5、7、9d的毛豆腐样品进行提取,测定提取物中可溶性蛋白质的提取率、水解度,以及提取物的体外ACE抑制活性。研究结果表明,随着毛豆腐发酵时间的延长,提取物中可溶性蛋白质提取率、水解度逐渐增加;毛豆腐发酵第5d时,60%(v/v)乙醇溶液提取物的ACE抑制活性最高,并且其氨基酸组成分析结果表明,60%(v/v)乙醇溶液提取物中总疏水性氨基酸和脯氨酸的量最多。
Commercial tofu was fermented with a strain of Mucor to prepare Mao-tufu.Mao-tofu samples fermented for 3,5,7,9 days were extracted by three ethanol solutions with ethanol contraction of 20%,40% and 60%（v/v）,respectively.The extraction yield and degree of hydrolysis of the soluble protein fractions in the extracts were analyzed.The ACE-inhibitory activity of the extracts was also evaluated in vitro.The results showed that the longer the fermentation time of Mao-tofu samples,the higher extraction yield and degree of hydrolysis of the soluble protein fractions in the extracts.When Mao-tofu sample was fermented for 5 days,its extract of 60%（v/v）ethanol solution showed the highest ACE-inhibitory activity.Meanwhile,the amino acid compositions obtained indicated that the extract of 60%（v/v）ethanol solution had the highest amount of total hydrophobic amino acids and proline.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期187-190,共4页
Science and Technology of Food Industry
关键词
毛霉
毛豆腐
乙醇提取物
ACE抑制活性
Mucor spp.
Mao-tofu
ethanol extracts
ACE-inhibitory activity
