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中国精品科技期刊2020
鹿茸血制备ACE抑制肽的分离及结构鉴定[J]. 食品工业科技, 2012, (24): 168-170. DOI: 10.13386/j.issn1002-0306.2012.24.023
引用本文: 鹿茸血制备ACE抑制肽的分离及结构鉴定[J]. 食品工业科技, 2012, (24): 168-170. DOI: 10.13386/j.issn1002-0306.2012.24.023
Separation and identification of preparing ACE inhibitory peptides by pilose antler blood[J]. Science and Technology of Food Industry, 2012, (24): 168-170. DOI: 10.13386/j.issn1002-0306.2012.24.023
Citation: Separation and identification of preparing ACE inhibitory peptides by pilose antler blood[J]. Science and Technology of Food Industry, 2012, (24): 168-170. DOI: 10.13386/j.issn1002-0306.2012.24.023

鹿茸血制备ACE抑制肽的分离及结构鉴定

Separation and identification of preparing ACE inhibitory peptides by pilose antler blood

  • 摘要: 以天山马鹿的鹿茸血为原料,酶解制备血管紧张素转化酶(angiotensin converting enzyme,ACE)抑制肽。用碱性蛋白酶水解,水解产物具有较高的ACE抑制活性,对该水解产物进行分离,鉴定其中活性最强的组分的结构为PPLY(Pro-Pro-Leu-Tyr)。本实验证明从天山马鹿鹿茸血碱性蛋白酶水解物中可分离得到的一种新的ACE抑制肽PPLY。 

     

    Abstract: The enzymolysis of pilose antler blood of Tianshan wapiti was to prepare ACE (angiotensin converting enzyme) inhibitory peptide. ACE inhibitory activity of Alcalase hydrolyzate of the blood was high. The hydrolyzate was separated and the component of the highest active was identified as PPLY (Pro-Pro-Leu-Tyr) . It proved that a new ACE inhibitive peptide PPLY was separated from Alcalase hydrolyzate of Tianshan wapiti pilose antler blood.

     

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