酪蛋白酶解产物·OH清除和ACE抑制活性的稳定性  

Hydroxyl radical scavenging activity and ACE inhibitory activity stability of enzymatic hydrolysates of casein

作　　者：任仙娥[1] 杨锋[1] 李雯[1] 黄永春[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《食品与机械》2011年第1期29-31,112,共4页Food and Machinery

摘　　要：研究温度、pH值、金属离子和不同浓度的糖、盐对酪蛋白酶解产物羟自由基清除活性和ACE抑制活性的影响。结果表明:酪蛋白酶解产物的羟自由基清除活性对热不稳定,而ACE抑制活性对热稳定;在酸性条件下羟自由基清除活性和ACE抑制活性略有下降,在碱性条件下,活性丧失较多;金属离子能降低羟自由基清除活性,其影响大小顺序为Mg2+>Cu2+>Zn2+>K+>Ca2+,而对ACE抑制活性影响不大;在加热条件下,葡萄糖能增强羟自由基清除活性,而蔗糖和NaCl对其影响不大,葡萄糖和蔗糖对ACE抑制活性的影响均不显著,而质量分数为2%以上的NaCl可使ACE抑制活性明显降低。The influences were investigated of temperature,pH,metal ions and different concentration saccharide and salt on hydroxyl radical scavenging activity and ACE inhibitory activity stability of the hydrolysates.The results showed that hydroxyl radical scavenging activity of the hydrolysates was unstable by heating,but ACE inhibitory activity was stable.Both hydroxyl radical scavenging activity and ACE inhibitory activity were decreased a little in the acidity environment,but were lost much in the alkali environment.Metal ions decreased hydroxyl radical scavenging activity with the order of Mg2＋Cu2＋Zn2＋K＋Ca2＋,while they had no effect on the ACE inhibitory activity.With the condition of heat,glucose could increase hydroxyl radical scavenging activity,but sucrose and NaCl could not affect it.Glucose and sucrose had no significant effect on the ACE inhibitory activity,but NaCl with the concentration of above 2% could significantly reduce it.

关 键 词：酪蛋白酶解产物 羟自由基清除活性 ACE抑制活性 稳定性 

分 类 号：R151[医药卫生—营养与食品卫生学]