文献类型：期刊文献

中文题名：食品蛋白降血压肽及其酶法制备(二)

英文题名：Antihypertensive Peptides Derived from Food Proteins and Enzymatic Approaches to Their Production( Ⅱ )

作者：曹文红[1];章超桦[1]

机构：[1]湛江海洋大学水产学院食品工程系,524025

年份：2002

卷号：27

期号：5

起止页码：11

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心2000、北大核心

语种：中文

中文关键词：ACE抑制活性;食品蛋白;降血压肽;酶法制备

外文关键词：antihypertensive peptides, enzymatic preparation, protease, separation

中文摘要：血管紧张素转换酶在血压调节中扮演重要角色。降血压肽通过抑制血管紧张素Ⅰ向血管紧张素Ⅱ的转化以及阻止ACE使激肽失活而起降血压的作用。利用某些蛋白酶对食品蛋白质的定位水解而可产生具有降血压活性的短肽。降血压肽的分离提取是降血压肽生产的难点所在。综述降血压肽的作用机制及其酶法制备和分离提取的研究进展。

外文摘要：Angiotensin I-Converting Enzyme plays an important role in the modulation of blood pressure. Antihypertensive peptides(APs) stop Angiotensin I from converting to Angiotensin II and prevent the inactivation of Kinin,thus decrease the blood pressure.Some proteases hydrolyze some food proteins at certain peptide bonds and produce short peptides having antihypertensive activity.To separate APs from the hydrolyzate is very difficult because of the existence of various peptides,which may have antihypertensive activity or not. This paper discusses the progress in the study on the theory of APs′ function, their enzymatic preparation and their separation technology.