作　　者： ; ; ; ;

机构地区： 广西大学化学化工学院

出　　处： 《食品科学》 2008年第10期207-210,共4页

摘　　要： 本实验对醋蛋的浸泡工艺、ACE抑制活性和ACE抑制肽的分离进行了初步研究。结果表明醋蛋适宜的浸泡条件为浸泡时间36h,全蛋醋蛋比3.0ml/g、蛋黄和蛋清醋蛋比2.5ml/g,浸泡温度20～25℃;全蛋水解物的ACE半抑制浓度为174.68mg/ml,蛋黄水解物的ACE半抑制浓度为183.72mg/ml;醋蛋液经SephadexG-50凝胶柱初步分离后得到两个组分,其中第二个组分的ACE抑制活性较高,并对其氨基酸组成进行了分析。 The process technology, ACE inhibitory activity and purification of ACE inhibitory peptide of vinegar-egg were studied. The results showed that the optimal process conditions of vinegar-egg are as follows： soaking time 36 h, vinegar-whole egg ratio 3.0 ml/g, vinegar-liquid egg ratio 2.5 ml/g, and temperature 20-25 ℃; The IC50 of vinegar-egg hydrolysates is 174.68 mg/ml and the IC50 of vinegar-egg-yolk hydrolysates is 183.72 mg/ml. The hydrolysates were seperated by Sephadex G-50. Two components the are obtained, in which the ACE inhibitory activity of the second component is higher. The amino acid of the second component was analysed.

关 键 词： 醋蛋 抑制肽

领　　域： [轻工技术与工程] [轻工技术与工程]