Isolation and Characterization of ACE Inhibitory Peptide from Vinegar-egg

doi:10.7506/spkx1002-6630-200924014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 77-79.doi: 10.7506/spkx1002-6630-200924014

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Isolation and Characterization of ACE Inhibitory Peptide from Vinegar-egg

YANG Feng，MA Qian-li，HUANG Yong-chun

Department of Biological and Chemical Engineering, Guangxi University of Technology, Liuzhou 545006, China

Received:2009-07-13 Online:2009-12-15 Published:2010-12-29
Contact: YANG Feng， E-mail:yangfeng78@126.com

Abstract

Abstract:

The isolation and stability of ACE inhibitory peptide of vinegar-egg were studied in this paper. The results showed that the fraction C with higher ACE inhibitory activity was obtained from the vinegar-egg hydrolyzates by Sephadex G-50 and Sephadex G-15 gel filtration chromatography. This fraction demonstrated high stability against different pH and temperature as well as gastrointestinal proteases.

Key words: vinegar-egg, ACE inhibitory peptide, isolation, stability

CLC Number:

Q516

YANG Feng，MA Qian-li，HUANG Yong-chun. Isolation and Characterization of ACE Inhibitory Peptide from Vinegar-egg[J]. FOOD SCIENCE, 2009, 30(24 ): 77-79.

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Isolation and Characterization of ACE Inhibitory Peptide from Vinegar-egg

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