豆酱中ace抑制剂累积规律及分离纯化研究食品工程专业论文.docxVIP

ABSTRACTHypertension ABSTRACT Hypertension is a high-risk factor caused a lot of cardiovascular and cerebrovasculat diseases．Angiotensin converting enzyme(ACE)is human renin-angiotensin system and excitation peptide enzyme release—the key enzyme of excitation peptide enzyme system，it Can catalytic no physiological activity of angiotensin I converting it into the activity of strong vasoconstrictor angiotensin II，and the soothing cream peptide vasodilation has and make it the degradation for the deactivation．Currently widely used clinically the chemical synthesis of ACE inhibitors such as captopril antihypertensive drugs have some side effects， such as cough and kidney damage．ACE inhibitors is a kind of Can inhibit the activity of ACE bioactive substances，natural safety food-borne ACE inhibitors are the attention of people．The study found that the fermented soybean food wi也good ACE inhibitory activity． The accumulation regularity of ACE inhibitors in soybcan paste during fermentation are discussed in this paper，and the main active ingredients of the separation and purification． Soybean paste fermentation谢tll Aspergillus oryzae Aspergillus oryzae 3．042 preparation，study samples in the fermentation process of angiotensin converting enzyme inhibitors accumulation rule，and analyzed from the point of view of protein hydrolysis．The early stage of the fermentation IC50 value concentration of samples decrease rapidly，then held steady，four surveys of fermentation products of IC50 value concentration of 0．455 mg／mL．The content of polypeptide early increase rapidly，then lower and stable．In the process of fermentation product color is darker，gradually fermentation when 4 months for tan，the fermentation process has been accompanied by maillard reaction．Using three different protease hydrolysis of soybean protein，and 12 kinds of reducing sugar in vitro simulation of maillard reaction，the products have ACE inhibitory activity，and active strength is closely related to the types of pr