瑞士乳杆菌h9的发酵特性和降血压效应研究-农产品加工及贮藏工程专业论文.docx

目录1引言................................................................11.1高血压..........................................................11.1.1高血压定义和分类..............................................11.1.2高血压流行及其防治现状........................................11.2血管紧张素转换酶及其调节血压作用................................21.2.1血管紧张素转换酶..............................................21.2.2血管紧张素转换酶的调节血压作用................................31.2.3血管紧张素转换酶抑制剂........................................51.3血管紧张素转换酶抑制肽..........................................51.3.1血管紧张素转换酶抑制肽结构特征及分类..........................51.3.2食物蛋白来源血管紧张素转换酶抑制肽............................61.4抗高血压功能性乳制品研究........................................61.4.1乳酸菌蛋白水解系统与血管紧张素转换酶抑制肽....................71.4.2抗高血压功能性乳制品的商业化..................................71.5立题意义与研究内容..............................................91.5.1研究内容和意义................................................91.5.2课题主要研究内容..............................................92体外ACE抑制活性测定方法的改良102.1材料与方法.....................................................102.1.1主要试剂.....................................................102.1.2主要设备.....................................................102.1.3实验方法.....................................................102.2结果与讨论.....................................................112.2.1加酸（盐酸）酶失活方法对反应液中马尿酸含量的影响.............112.2.2加有机溶剂酶失活方法对反应液中马尿酸含量的影响...............122.2.3加EDTA酶失活方法对反应液中马尿酸含量的影响132.2.4加热酶失活方法对反应液中马尿酸含量的影响.....................142.3小结...........................................................143具有ACE抑制活性L.helveticusH9的复配发酵菌种的筛选153.1材料与方法.....................................................153.1.1菌株来源.....................................................153.1.2主要试剂.....................................................153.1.3主要设备.....................................................153.1.4菌种和发酵乳的制备...........................................153.1.5理化分析.....................................................173.1.6微生物学分析....................................