摘要
利用益生菌发酵法制备ACE抑制肽(AngiotensinI-ConvertingEnzyme(ACE)inhibitorypeptides)已成为近年来研究的新热点,对于功能性食品的开发具有十分重要的意义。本文以瑞士乳杆菌(Lactobacillushelveticus)为发酵菌种,研究了其水解乳清蛋白的能力及发酵产物的ACE抑制活性。研究发现发酵产品在瑞士乳杆菌对数生长期收获时为最佳,16h收获时ACE抑制率达到44.17%,活菌数为107CFU/ml。发酵产品超滤结果显示,用10000D分子量膜超滤后,其ACE抑制活性比未超滤前提高2.5倍,IC50达到19.63μg/ml。最后对发酵产品进行喷雾干燥和冷冻干燥,发现这两种干燥方法对产品ACE抑制活性没有影响,冷冻干燥的方法产率比较高,可达到106.08g/L,且IC50为50.28μg/ml。
Preparing the Angiotensin Converting Enzyme （ACE） inhibitory peptides fermented by probiotic has become a new hot pot in recent years, and it was significant to the development of the functional food market. Proteolytic activity of Lactobacillus helveticus was studied in this article and the ACE-inhibitory activity of the products was also researched. It showed that the products harvested in the period of logatithm growth have better performance. After 16h fermentation, the ACE -inhibitory activity reached to 44.17% and cell count was 10^7CFU/ml in the products. The ACE-inhibitory activity of the product ultrafiltrated by 10000D molecular weight membrane is 2.5 times higher than is the product that not ultrafiltrated. The IC50 reaches to 19.63 μg/ml. Finally two methods of dryness are studied, one is spray- dry and the other is freez- dry. ACE-inhibitory activity of the products is not affected by these two methods. Output of the product made by the freeze-dried method is higher： it reaches to 106.08g/L, and IC50 of the product is 50.28μ g/ml.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第6期151-154,共4页
Food Science
基金
国家重大科技攻关专项计划项目(2002BA518A06)
关键词
瑞士乳杆菌
乳清蛋白
蛋白水解能力
ACE抑制活性
Lactobacillus helveticus
whey protein
proteolytic activity
ACE-inhibitory activity
