大豆分离蛋白水解物降血压活性的体外检测  

in vitro Hypotensive Effect of Hydrolyzed Soybean Protein

作　　者：孙旸[1] 孙春玉[1] 陈光[1] 

机构地区：[1]吉林农业大学生命科学学院,吉林长春130118

出　　处：《食品科学》2010年第9期272-275,共4页Food Science

基　　金：吉林省科技发展重点项目(20070207)

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。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.

关 键 词：大豆分离蛋白 ALCALASE蛋白酶 水解 降血压活性 

分 类 号：R151.2[医药卫生—营养与食品卫生学]