天津科技大学学报Issue(3)：24-28,5.DOI:10.13364/j.issn.1672-6510.20140093
枯草芽孢杆菌发酵大豆过程中水提物的ACE抑制活性的变化
Changes of ACE Inhibitory Activities of Aqueous Extracts of Soybeans Fermented withBacillus subtilis
摘要
Abstract
In the present work,changes of the ACE inhibitory activity of soybeans fermented withBacillus subtilis SY dur-ing fermentation were investigated,and was analyzed from the point of view of protein hydrolysis. ACE inhibitory activity increased dramatically in the early stage of fermentation,then decreased and remained constant. The IC50 value of the sample fermented 12 h was 0.312 mg/mL. The neutral protease activity increased to 718 U/g during the first 36 h,and the amounts of peptide and free amino groups increased accordingly and tended to be constant. Results indicated that proper protein degrada-tion was favorable for the preservation of good ACE inhibitory activity of the product,and under proper control of fermenta-tion process,it is hopeful to useB. subtilis SY to produce fermented soybean food with potential blood pressure-regulating effects.关键词
发酵大豆/血管紧张素转换酶(ACE)/抑制活性/细菌/蛋白质降解Key words
fermented soybeans/angiotensin I-converting enzyme(ACE)/inhibition/bacteria/protein degradation分类
化学化工引用本文复制引用
李风娟,刘婉璐,方元元,赵月,王昌禄..枯草芽孢杆菌发酵大豆过程中水提物的ACE抑制活性的变化[J].天津科技大学学报,2015,(3):24-28,5.基金项目
国家自然科学基金资助项目(31101329) （31101329）
