大豆蛋白肽降血压稳定性研究.pdfVIP

科学研究 食品研究与开发 第29卷第7期 2008年7月 大豆蛋白肽降血压稳定性研究 孔繁东，杨酷，祖国仁。孙浩，刘石 (大连工业大学生物与食品工程学院，辽宁 大连 116034) 摘 要：为了解大豆源降血压肽ACE(-~-管紧张素转化酶)活性抑制活性稳定性及降压效果，采用放大反应体系、热和 酸、减压浓缩以及冷冻干燥等方法处理大豆肽产品。结果表明：酶解反应体系由l L放大到5 L，ACE活性抑制率波动 不大。样品经浓缩及冷冻干燥，稀释至原来浓度，其活性保持不变；选取85、100、121℃3种温度对降血压肽进行处理 后，其ACE．活I 抑制率略有提升；用柠檬酸将肽液pH调至4．5和5．4，经相同热处理后，结果大致相同。3种pH样品装 入棕色瓶，85。C加热15min贮藏；60d贮藏期间其ACE活性抑制率未发生显著性变化。经85℃处理15min样品灌胃 SHR，其最大降压值为12mmHg(P0．05)；但经相同温度处理30min和60min后，其降压效果明显下降；冷冻干燥样品 降压效果与原液大致相同。 关键词：降血压肽；稳定性；ACE抑制活性 S_l’UDlES ON S_llABlLlTY OF ANTIHYPERTE SIVE ACTIVE OF PE IIDES DERIVED FROM SOYBEAN PROTEIN KONG Fan—dong，YANG Zhe，ZU Guo-ren，SUN Hao，LIU Shi (College of BioFood Technology，Dalian Polytechnic University，Dalian 1 1 6034，Liaoning，China) Abstract：To evaluate ACE(Angiotension Converting Enzyme)inhibitory activity stability and BP-lowering ef- fect of antihypertensive peptides derived from soy protein，several methods such as enlargement of reaction sys- tem volume，heating and acid treatment，vacuum concentration and lyophilization were utilized to influence soy peptides．Result showed that the volume of hydrolysis reaction system was enlarged from 1 L to 5 L，but the ACE inhibitory activity of the hyrolysate did not fluctuate intensely．If samples after lyophilization and vacuum concen- tration were diluted to original level，their activity were not changed．Three temperature，85℃，100℃ and 121℃， were choosed for sterilizing the peptides respectively and it showed that the ACE activity inhibition rates became a little higher to compared with original sample’s,and as is also the samples with pH5． 4 or pH4．5，certainly all other conditions were equa1．Such samples with three acidity as refered were poured in small brown bottles，a