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。
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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期151-153,156,共4页
Science and Technology of Food Industry
关键词
醋蛋多肽
血管紧张素转化酶抑制活性
稳定性
vinegar-egg peptide angiotensin converting enzyme inhibitory activity stability
