食品科学 ›› 2010, Vol. 31 ›› Issue (9): 272-275.doi: 10.7506/spkx1002-6630-201009061

• 营养卫生 • 上一篇    下一篇

大豆蛋白水解物降血压活性的体外检测

孙 旸, 孙春玉, 陈 光*   

  1. 吉林农业大学生命科学学院
  • 收稿日期:2009-10-14 修回日期:2010-01-15 出版日期:2010-05-01 发布日期:2010-12-29
  • 通讯作者: 陈 光* E-mail:chg61@163.com
  • 基金资助:

    吉林省科技发展重点项目(20070207)

in vitro Hypotensive Effect of Hydrolyzed Soybean Protein

SUN Yang,SUN Chun-yu,CHEN Guang*   

  1. College of Life Sciences, Jilin Agricultural University, Changchun 130118, China
  • Received:2009-10-14 Revised:2010-01-15 Online:2010-05-01 Published:2010-12-29
  • Contact: CHEN Guang* E-mail:chg61@163.com

摘要:

采用Alcalase 酶处理大豆分离蛋白,对产物及其层析组分的降血压活性进行研究,结果表明Alcalase 酶处理大豆分离蛋白产物具有一定的降血压活性;通过分子筛层析分离后,所得小分子组分降血压活性较高;增加外切酶处理可以改善水解产物的口味,但与不加酶处理相比其降血压活性降低。

关键词: 大豆分离蛋白, Alcalase 蛋白酶, 水解, 降血压活性

Abstract:

Soybean protein hydrolysates were prepared by enzymatic hydrolysis with alcalase. Inhibitory activities of enzymatic hydrolysates and the purification fractions to angiotensin I converting enzyme (ACE) were determined for evaluating their hypotensive effects. Results showed that both enzymatic hydrolysates and purified fractions with smaller molecular weights exhibited higher hypotensive activity. However, exonuclease treatment could result in the improvement of flavor and reduction of hypotensive activity for hydrolysates.

Key words: soybean protein, alcalase, hydrolysis, hypotensive effect

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