葵花籽ACE抑制肽的稳定性研究.pdfVIP

2016 年第 29 卷第 1 期 粮食与油脂 75 葵花籽ACE 抑制肽的稳定性研究 1 ，2 2 2 3 罗　鹏 ，张晓伟 ，徐　晓 ，何东平 （1. 华中农业大学食品科技学院，　湖北武汉　430070 ； 2. 石河子大学食品学院，　新疆石河子　832003； 3. 武汉轻工大学食品科学与工程学院，　湖北武汉　430023 ） 摘　要：研究了葵花籽ACE 抑制肽在热处理下抑制率和多肽溶液颜色（b* 值）变化，以及在模 拟胃肠液中的稳定性。实验结果表明：葵花籽ACE 抑制肽的稳定性对热和酸碱度很敏感，仅当 pH ＜4.0 ，加热温度≤40 ℃，加热时间＜2.0 h 时，ACE 抑制活性才能很好的保持；然而在模拟胃肠 液中葵花籽ACE 抑制肽的活性比较稳定，不但不会损失反而略微有所上升。 关键词：葵花籽ACE 抑制肽；热处理；模拟胃肠液；稳定性 Stability of angiotensin-I-converting enzyme inhibitory peptides （ACEIPs ） derived from sunflower seeds protein LOU Peng ，ZHANG Xiao-wei ，XU Xiao ，HE Dong-ping （1. College of Food Science andTechnology ，Huazhong Agricultural University ，Wuhan, 430070, Hubei ，China ； 2. Food College of Shihezi University, Shihezi, 832000 ，Xinjiang ，China ； 3. College of Food Science and Engineering ，Wuhan Polytechnic University ，Wuhan 430023 ，Hubei ，China ） Abstract ：In t * his paper ，the change of inhibitory activity and color （b value ） which ACEIPs derived from sunflower seeds protein by heat treatment was investigated ，the stablility in simulated gastric intestinal juice was studied too. The results showed that the ACEIPs was very sensitive to heat and pH value ，the stability of ACEIPs was good only when the pH was less than 4.0 ，the heat temperature was not higher than 40 ℃，the heat time was less than 2.0 h. However ，the inhibitory activity of ACEIPs in simulated gastric and intestinal fluids was not losses ，on the contrary slightly increased. Keywords ：ACEIPs derived from sunflower seeds protein ；heat treatment ；simulated gastric and intestinal fluids ；stability 中图分类号：TS201.2 文献标