作　　者： ; ; ;

机构地区： 东北农业大学食品学院

出　　处： 《食品科学》 2009年第9期245-248,共4页

摘　　要： 在分析蛋清蛋白的组成及酶解性质的基础上,综述了国外蛋清血管紧张素转化酶抑制肽来源、制备方法、降压活性、酶解动力学、结构修饰和包埋技术的研究现状,并对其在食品、医药领域研究和应用的方向进行了展望。以期为我国蛋清蛋白降压肽的研究与开发提供参考。 Egg proteins are an excellent source of biofunctional peptides which inhibit angiotensin I converting enzyme （ACE） in the cardiovascular system can contribute to the prevention and treatment of hypertension. These ACE inhibitory peptides are derived from many food proteins, especially egg white proteins. This paper reviewed the recent research progresses on preparation methods, antihypertensive activity, enzymolysis kinetics, structural modification and embedding techniques of ACE inhibitory peptides from egg white proteins, as well as future study and application directs in food and medicine fields, hoping to provide some references for the study and development of egg white protein.

关 键 词： 蛋清蛋白 血管紧张素转化酶抑制肽 制备 降压活性 动力学 结构修饰

领　　域： [轻工技术与工程] [轻工技术与工程]