食品工业科技Issue(11)：187-190,4.
毛豆腐的毛霉发酵与其提取物的体外ACE抑制活性
Fermentation of Mao-tofu by Mucor spp.and ACE-inhibitory activity of its extracts in vitro
杭梅 1赵新淮1
作者信息
- 1. 东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030
- 折叠
摘要
Abstract
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.关键词
毛霉/毛豆腐/乙醇提取物/ACE抑制活性Key words
Mucor spp./Mao-tofu/ethanol extracts/ACE-inhibitory activity分类
轻工纺织引用本文复制引用
杭梅,赵新淮..毛豆腐的毛霉发酵与其提取物的体外ACE抑制活性[J].食品工业科技,2011,(11):187-190,4.
