安徽农业大学学报2017，Vol.44Issue(5)：775-779,5.DOI:10.13610/j.cnki.1672-352x.20171017.029
醋蛋中ACE抑制肽的分离及其活性保护的研究
Isolation of ACE inhibitory peptide in vinegar-egg hydrolysates and its activity protection
吴迪 1杜先锋1
作者信息
- 1. 安徽农业大学茶与食品科技学院,合肥230036
- 折叠
摘要
Abstract
The stability of ACE inhibitory peptide in vivo is significant to protection of its biological active.Vinegar-egg hydrolysates were isolated and purified with Superdex gel chromatography.The high inhibitory activity components were collected and then were emulsified with lecithin in order to protect the bioactivity of ACE inhibitory peptides.The peptide-lecithin complex was investigated using FT-IR and XRD.The results showed that the bioactivity of ACE inhibitory peptides was increased after the binding treatment.The FT-IR showed that the interaction was detected in the peptide-lecithin complex.Further verification of the interaction using XRD proposed that ACE inhibitory peptide was absorbed by lecithin and existed in the form of amorphous and molecular state.Thus,the peptide-lecithin complex plays a role in retaining the bioactivity of ACE inhibitory peptides and reducing its risk of gastrointestinal enzyme digestion.关键词
血管紧张素转化酶抑制肽/卵磷脂复合物/FT-IR/XRDKey words
angiotensin converting enzyme inhibitory peptides/lecithin/FT-IR/XRD分类
轻工纺织引用本文复制引用
吴迪,杜先锋..醋蛋中ACE抑制肽的分离及其活性保护的研究[J].安徽农业大学学报,2017,44(5):775-779,5.
