摘要
采用胰蛋白酶、碱性蛋白酶、中性蛋白酶水解花生蛋白,研究了水解过程中水解度的变化,并对水解产物的ACE抑制活性进行了探讨。得出三种酶对花生蛋白的水解作用:碱性蛋白酶>胰蛋白酶>中性蛋白酶。碱性蛋白酶水解产物ACE抑制活性明显高于胰蛋白酶和中性蛋白酶,水解产物的ACE抑制活性高达89.73%,中性蛋白酶水解产物ACE抑制率仅为27.24%。
Peanut protein hydrolysates were prepared by enzymatic hydrolysis with Trypsin, Alcalase, and Neutrase respectively. The degree of hydrolysis （DH）and the inhibitory activity to angiotensin Ⅰ -converting enzyme （ACE） of the hydrolysates were investigated. Results indicate that the inhibitory activity to ACE ranges as Alcalase 〉 Trypsin 〉 Neutrase; the peanut protein hydrolysates produced with Alcalase gives ACE inhibition index of 89.73 %, and the inhibition index of that with Neutrase is only 27.24%.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第3期94-96,共3页
Journal of the Chinese Cereals and Oils Association
关键词
花生蛋白
水解产物
水解度
ACE抑制活性
peanut protein, hydrolysate, degree of hydrolysis, angiotensin I -converting enzyme inhibitory activity
