大豆蛋白肽降血压稳定性研究

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1、万方数据科学研究食品研究与开发2008年7月第29卷第7期大豆蛋白肽降血压稳定性研究孔繁东。杨葫，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(．tk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1L放大到5L，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活性抑制率略有提升；用柠檬酸将肽液pH调至4．5和5．4，经相同

2、热处理后，结果大致相同。3种pH样品装入棕色瓶。85℃加热15min贮藏；60d贮藏期间其ACE’活IJ生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(P<0．05)；49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STUDlES0NSTABILlllYOFANTIHYPERTENSIVEACTIVEOFPEPllDESDERIVEDFROMSOYBEANPROTEINKONGFan-dong，YANGZhe，ZUGuo-ren，SU

3、NHao，LIUShi(CollegeofBio&FoodTechnology，DalianPolytechnicUniversity，Dalian116034，Liaoning，China)Abstract：ToevaluateACE(AngiotensionConvertingEnzyme)inhibitoryactivitystabilityandBP—-loweringel-feetofantihypertensivepeptidesderivedfromsoyprotein，severalmethodssucha8enlargementofreactions

4、ys—temvolume，heatingandacidtreatment，vacuumconcentrationandlyophilizationwereutilizedtoinfluencesoypeptides．Resultshowedthatthevolumeofhydrolysisreactionsystemwasenlargedfrom1Lto5LbuttheACEinhibitoryactivityofthehyrolysatedidnotfluctuateintensely．Ifsamplesafterlyophilizationandvacuumcon

5、cen-trationweredilutedtooriginallevel,theiractivitywerenotchanged．Threetemperature，85℃，100℃and121cC，werechoosedforsterilizingthepeptidesrespectivelyanditshowedthattheACEactivityinhibitionratesbecameahtflehighertocomparedwithoriginalsample’S，andasisalsothesampleswithpH5．4orpH4．5，certainl

6、yallotherconditionswereequM．Suchsampleswiththreeacidityasreferedwerepouredinsmallbrownbottles．andstoredthemaftersterilizingat85℃for15miIl，andtheirACEinhibitoryactivitykeepthelevelasitisin60d．Itindicatedinvivothattheoriginalsampletreatedat85oCfor15minwasadministratedtoSHR,exertingmaximum

7、SBPre-ducfionby12mmHgfP《O．05),whilethesamplesafterheatingfor30or1hat85℃showedthecorrespondinglypoorerantihypertensiveeffect．Thesampleafterlyophilizationshowedthesameeffectastheoriginalone．Keywords：antihypertensivepeptides；stability；ACEinhibitoryactivity降血压肽通过与RAS和KKS系统中的ACE结合，减