Research Progress on Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Egg White Proteins

doi:10.7506/spkx1002-6630-200909059

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 245-248.doi: 10.7506/spkx1002-6630-200909059

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Research Progress on Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Egg White Proteins

RUAN Chang-qing1,2 CHI Yu-jie1,* ZHANG Rui-dong1

1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
2. College of Food Science, Heilongjiang August First Land Reclamation University, Daqing 163319, China

Received:2008-07-25 Revised:2008-11-25 Online:2009-05-01 Published:2010-12-29
Contact: CHI Yu-jie E-mail:yjchi@126.com;chiyujie@hotmail.com

Abstract

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

CLC Number:

TS253.1

RUAN Chang-qing1,2 CHI Yu-jie1,* ZHANG Rui-dong1. Research Progress on Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Egg White Proteins[J]. FOOD SCIENCE, 2009, 30(9): 245-248.

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Research Progress on Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Egg White Proteins

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