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

Abstract:

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.

Key words: egg white proteins, ACE inhibitory peptides, preparation, kinetics, antihypertensive activity, structural modification