ACE抑制肽的酶法制备及其构效关系的研究进展  

Research progress in preparation by enzyme hydrolysis and structure-activity relationship of ACE inhibitory peptides

作　　者：郑炯[1,2] 邓惠玲[1] 林茂[1] 阚建全[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品工业科技》2012年第15期418-422,427,共6页Science and Technology of Food Industry

基　　金：西南大学基本科研业务费专项资金资助项目(XDJK2009C055)

摘　　要：高血压病是目前世界范围的主要慢性疾病之一,血管紧张素转换酶(ACE)对调节血压起着关键性作用,ACE抑制肽可以通过抑制ACE的活性起到降血压作用。因此,寻找天然、安全的食物来源的ACE抑制肽是目前生物活性肽领域的研究热点。综述了近年来在ACE抑制肽的酶解、分离纯化、氨基酸序列的鉴定,以及其构效关系等方面的最新研究结果,并展望了其发展前景。Hypertension is one of the most major chronic diseases at present in the world.Angiotensin-I-converting enzyme（ACE）plays a key role on blood pressure and ACE inhibitory peptides can play an significant role in treatment of hypertension by inhibiting the activity of ACE.Therefore,the current researches are mainly focused on looking for the ACE inhibitory peptides derived from the natural and safe food sources in the field of bioactive peptides.The recent research progress on the ACE inhibitory peptides were reviewed,including enzymatic hydrolysis,separation and purification,amino acid sequence identification,as well as their structure-activity relationships.Finally,the prospects for application were also introduced.

关 键 词：血管紧张素转换酶抑制肽 蛋白酶 酶解 构效关系 

分 类 号：TS201.1[轻工技术与工程—食品科学]