杏仁蛋白水解物对血管紧张素转化酶抑制作用的研究  

Inhibitory Effects of Almond Protein Hydrolysate against AngiotensinⅠ-converting Enzyme

作　　者：刘宁[1] 仇农学[1] 朱振宝[1] 牛鹏飞[1] 王丽媛[1] 苗利利[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品科学》2009年第5期249-252,共4页Food Science

摘　　要：分别采用Protamex、Alcalase、Neutrase、Flavourzyme、ProleatherFG-F、木瓜蛋白酶水解杏仁蛋白,利用高效液相色谱法测定水解物对血管紧张素转化酶(ACE)的抑制活性,以水解度(DH)和水解产物对ACE的抑制率为指标对酶解过程进行分析,并研究水解物的体外消化稳定性。结果表明,ProleatherFG-F和Alcalase对杏仁蛋白有较好的水解效果,其水解物对ACE抑制率较高,IC50分别为1.24mg/ml和0.98mg/ml。模拟胃肠消化实验结果表明,在消化酶的作用下杏仁蛋白水解物仍具有较强的ACE抑制活性。Almond protein was respectively hydrolyzed with Protamex, Alcalase, Neutrase, Flavourzyme, Proleather FG-F and Papain, and then the angiotensin I-converting enzyme (ACE) inhibitories activities of obtained hydrolysates were detected by high performance liquid chromatography (HPLC). With the degree of hydrolysis (DH) and the ACE-inhibitory activity of hydrolysate as evaluation indexes, the hydrolysis course and the digestion stability in vitro of the hydrolysate were studied. The results indicated that Prole...

关 键 词：杏仁蛋白 ACE抑制活性 水解度 模拟胃肠消化 

分 类 号：R96[医药卫生—药理学]