Preliminary Study on ACE Inhibitory Peptide from Vinegar-egg

Abstract

Abstract: The process technology,ACE inhibitory activity and purification of ACE inhibitory peptide of vinegar-egg were studied. The results showed that the optimal process conditions of vinegar-egg are as follows:soaking time 36 h,vinegar-whole egg ratio 3.0 ml/g,vinegar-liquid egg ratio 2.5 ml/g,and temperature 20～25℃; The IC50 of vinegar-egg hydrolysates is 174.68 mg/ml and the IC50 of vinegar-egg-yolk hydrolysates is 183.72 mg/ml. The hydrolysates were seperated by Sephadex G-50. Two components the are obtained,in which the ACE inhibitory activity of the second component is higher. The amino acid of the second component was analysed.

Key words: vinegar-egg, ACE inhibitory peptide

MA Qian-Li, HUANG Yong-Chun, YANG Feng, TONG Zhang-Fa. Preliminary Study on ACE Inhibitory Peptide from Vinegar-egg[J]. FOOD SCIENCE, 2008, 29(10): 207-210.

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Preliminary Study on ACE Inhibitory Peptide from Vinegar-egg

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