摘要
研究了葵花籽ACE抑制肽在热处理下抑制率和多肽溶液颜色(b*值)变化,以及在模拟胃肠液中的稳定性。实验结果表明:葵花籽ACE抑制肽的稳定性对热和酸碱度很敏感,仅当p H<4.0,加热温度≤40℃,加热时间<2.0 h时,ACE抑制活性才能很好的保持;然而在模拟胃肠液中葵花籽ACE抑制肽的活性比较稳定,不但不会损失反而略微有所上升。
In this paper, the change of inhibitory activity and color （ b^＊ value ） which ACEIPs derived from sunflower seeds protein by heat treatment was investigated, the stablility in simulated gastric intestinal juice was studied too. The results showed that the ACEIPs was very sensitive to heat and pH value, the stability of ACEIPs was good only when the pH was less than 4.0, the heat temperature was not higher than 40℃ , the heat time was less than 2.0 h. However, the inhibitory activity of ACEIPs in simulated gastric and intestinal fluids was not losses, on the contrary slightly increased.
出处
《粮食与油脂》
北大核心
2016年第1期75-77,共3页
Cereals & Oils
关键词
葵花籽ACE抑制肽
热处理
模拟胃肠液
稳定性
ACEIPs derived from sunflower seeds protein
heat treatment
simulated gastric and intestinal fluids
stability
