食品工业科技2012，Vol.33Issue(11)：151-153,156,4.
醋蛋多肽血管紧张素转化酶抑制活性的稳定性研究
Study on angiotensin converting enzyme inhibitory activity stability of vinegar-egg peptide
杨锋 1陈锦屏 2吴莉莉3
作者信息
- 1. 陕西师范大学生命科学学院,陕西西安710062／广西工学院生物与化学工程系,广西柳州545006
- 2. 陕西师范大学生命科学学院,陕西西安710062
- 3. 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 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.关键词
醋蛋多肽/血管紧张素转化酶抑制活性/稳定性Key words
vinegar-egg peptide angiotensin converting enzyme inhibitory activity stability分类
轻工纺织引用本文复制引用
杨锋,陈锦屏,吴莉莉..醋蛋多肽血管紧张素转化酶抑制活性的稳定性研究[J].食品工业科技,2012,33(11):151-153,156,4.
