食品与机械2011，Vol.27Issue(1)：29-31,112,4.DOI:10.3969/j.issn.1003-5788.2011.01.008
酪蛋白酶解产物·OH清除和ACE抑制活性的稳定性
Hydroxyl radical scavenging activity and ACE inhibitory activity stability of enzymatic hydrolysates of casein
任仙娥 1杨锋 1李雯 1黄永春1
作者信息
- 1. 广西工学院生物与化学工程系,广西,柳州,545006
- 折叠
摘要
Abstract
The influences were investigated of temperature, pH, metal ions and different concentration saccharide and salt on hydroxyl radical scavenging activity and ACE inhibitory activity stability of the hydrolysates. The results showed that hydroxyl radical scavenging activity of the hydrolysates was unstable by beating, but ACE inhibitory activity was stable. Both hydroxyl radical scavenging activity and ACE inhibitory activity were decreased a little in the acidity environment, but were lost much in the alkali environment. Metal ions decreased hydroxyl radical scavenging activity with the order of Mg2+＞Cu2+＞Zn2+＞K+ ＞Ca2+ , while they had no effect on the ACE inhibitory activity. With the condition of heat, glucose could increase hydroxyl radical scavenging activity, but sucrose and NaCl could not affect it. Glucose and sucrose had no significant effect on the ACE inhibitory activity, but NsC1 with the concentration of above 2％ could significantly reduce it.关键词
酪蛋白酶解产物/羟自由基清除活性/ACE抑制活性/稳定性引用本文复制引用
任仙娥,杨锋,李雯,黄永春..酪蛋白酶解产物·OH清除和ACE抑制活性的稳定性[J].食品与机械,2011,27(1):29-31,112,4.
