Citation: | TAN Liming, CAO Yan, PEI Haisheng, et al. Optimization of Enzymatic Hydrolysis of ACE Inhibitory Peptide from Jujube Kernel[J]. Science and Technology of Food Industry, 2022, 43(2): 182−194. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040285. |
[1] |
李强. 酸枣仁潜在效应成分研究[D]. 太原: 山西大学, 2017.
LI Q. Study on potential effective components of jujube seed[D]. Taiyuan: Shanxi University, 2017.
|
[2] |
刘静, 李贞, 刘海英. 酸枣仁氨基酸组成分析及营养评价[J]. 食品研究与开发,2016,37(20):20−22. [LIU J, LI Z, LIU H Y. Analysis of amino acid composition and nutrition evaluation of jujube seed[J]. Food Research and Development,2016,37(20):20−22. doi: 10.3969/j.issn.1005-6521.2016.20.006
|
[3] |
赵越, 张孚嘉, 吴楠, 等. ACE抑制肽的研究进展[J]. 中国酿造,2020,39(1):6−11. [ZHAO Y, ZHANG F J, WU N, et al. Research progress of ACE inhibitory peptide[J]. China Brewing,2020,39(1):6−11. doi: 10.11882/j.issn.0254-5071.2020.01.002
|
[4] |
操德群, 何艳丽, 余虹, 等. 海洋生物ACE抑制肽研究进展[J]. 核农学报,2017,31(5):927−937. [CAO D Q, HE Y L, YU H, et al. Research progress of ACE inhibitory peptides in marine organisms[J]. Journal of Nuclear Agriculture,2017,31(5):927−937. doi: 10.11869/j.issn.100-8551.2017.05.0927
|
[5] |
李景, 陈定刚. 大豆蛋白源ACE抑制肽研究进展[J]. 粮食与油脂,2018,31(9):7−9. [LI J, CHEN D G. Research progress of ACE inhibitory peptide from soybean protein[J]. Cereals and Oils,2018,31(9):7−9. doi: 10.3969/j.issn.1008-9578.2018.09.003
|
[6] |
梁婷婷, 佟立涛, 蒲华寅, 等. 动植物源蛋白体外消化产物结构性质及ACE抑制活性[J]. 食品科学,2018,39(4):6−12. [LIANG T T, TONG L T, PU H Y, et al. Structural properties and ACE inhibitory activity of in vitro digestible products of animal and plant proteins[J]. Food Science,2018,39(4):6−12. doi: 10.7506/spkx1002-6630-201804002
|
[7] |
刘志国, 陈江源, 王亚林, 等. 玉米醇溶蛋白酶解制备ACE抑制肽的研究[J]. 食品研究与开发,2006,27(2):138−141. [LIU Z G, CHEN J Y, WANG Y L, et al. Study on preparation of ACE inhibitory peptide by zein glycolysis[J]. Food Research and Development,2006,27(2):138−141. doi: 10.3969/j.issn.1005-6521.2006.02.048
|
[8] |
毛跟年, 周亚丽, 贺磊, 等. 魔芋ACE抑制肽酶法制备工艺研究[J]. 食品工业,2017,38(1):99−102. [MAO G N, ZHOU Y L, HE L, et al. Study on preparation technology of konjac ACE inhibitory peptidase[J]. Food Industry,2017,38(1):99−102.
|
[9] |
贺磊. 魔芋ACE抑制肽制备技术及理化性质研究[D]. 西安: 陕西科技大学, 2017.
HE L. Study on preparation technology and physicochemical properties of ACE inhibitory peptide from taro[D]. Xi’an: Shanxi University of Science and Technology, 2017.
|
[10] |
裴璞花, 安传相, 刘晓燕, 等. 酶解核桃蛋白制备降血压肽的工艺优化[J]. 食品研究与开发,2018,39(14):69−75. [PEI P H, AN C X, LIU X Y, et al. Optimization of enzymatic hydrolysis of walnut protein to prepare antihypertensive peptides[J]. Food Research and Development,2018,39(14):69−75. doi: 10.3969/j.issn.1005-6521.2018.14.013
|
[11] |
宋凯强, 刘鹏莉, 郑振佳, 等. 大蒜降压肽的制备及超滤分离[J]. 食品工业科技,2019,40(19):73−80. [SONG K Q, LIU P L, ZHENG Z J, et al. Preparation and ultrafiltration separation of antihypertensive peptides from garlic[J]. Science and Technology of Food Industry,2019,40(19):73−80.
|
[12] |
PRIYANTO A D, DOERKSEN R J, CHANG C I, et al. Screening discovery and characterization of angiotensin-I converting enzyme inhibitory peptides derived from proteolytic hydrolysate of bitter melon seed proteins[J]. Journal of Proteomics,2015,14(10):424−435.
|
[13] |
于志鹏, 武思佳, 赵文竹, 等. 蛋清中ACE抑制肽的筛选及其作用机制[J]. 食品科学,2019,40(22):126−133. [YU Z, WU S J, ZHAO W Z, et al. Screening and mechanism of ACE inhibitory peptides in egg white[J]. Food Science,2019,40(22):126−133. doi: 10.7506/spkx1002-6630-20181109-118
|
[14] |
尹歆, 邓放明. 鲢鱼蛋白制备ACE抑制肽的工艺优化[J]. 食品与机械,2012,28(2):147−151. [YIN X, DENG F M. Process optimization of preparation of ACE inhibitory peptide from silver carp protein[J]. Food & Machinery,2012,28(2):147−151.
|
[15] |
郑炯, 邓惠玲, 阚建全. 响应面法优化猪血红蛋白制备ACE抑制肽的酶解工艺条件[J]. 食品科学,2012,33(23):209−214. [ZHENG J, DENG H L, KAN J Q. Optimization of enzymatic hydrolysis conditions for preparation of ACE inhibitory peptide from porcine hemoglobin by response surface methodology[J]. Food Science,2012,33(23):209−214.
|
[16] |
周亚丽. 魔芋ACE抑制肽分离纯化及体外降血压活性研究[D]. 西安: 陕西科技大学, 2017.
ZHOU Y L. Isolation and purification of ACE inhibitory peptides from konjac and study on blood pressure reducing activity in vitro[D]. Xi’an: Shanxi University of Science and Technology, 2017.
|
[17] |
赵爽, 刘昆仑, 陈复生. 食源性ACE抑制肽研究进展[J]. 粮食与油脂,2017,30(3):37−40. [ZHAO S, LIU K L, CHEN F S. Research progress of ACE inhibitory peptide in food[J]. Grain and Oil,2017,30(3):37−40. doi: 10.3969/j.issn.1008-9578.2017.03.010
|
[18] |
THEWISSEN B G, PAULY A, CELUS I, et al. Inhibition of angiotensin I-converting enzyme by wheat gliadin hydrolysates[J]. Food Chemistry,2011,127(4):1653−1658. doi: 10.1016/j.foodchem.2010.11.171
|
[19] |
吴楠, 双全, 许伟瀚. ACE抑制肽的制备及其结构对活性的影响[J]. 中国酿造,2016,35(11):54−58. [WU N, SHUANG Q, XU W H. Preparation of ACE inhibitory peptides and the effect of structure on activity[J]. China Brewing,2016,35(11):54−58. doi: 10.11882/j.issn.0254-5071.2016.11.011
|
[20] |
王琳琳, 陈立, 李建科. 食源血管紧张素转化酶抑制肽研究进展[J]. 中国果菜,2020,40(6):71−76. [WANG L L, CHEN L, LI J K. Angiotensin converting enzyme inhibitory peptides from food sources[J]. China Fruit and Vegetables,2020,40(6):71−76.
|
[21] |
HE H L, LIU D, MA C B. Review on the angiotensin-i-converting enzyme (ACE) inhibitor peptides from marine proteins[J]. Applied Biochemistry & Biotechnology,2013,169(3):738−749.
|
[22] |
VEN C, GRUPPEN H, BONT D. Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology[J]. International Dairy Journal,2002,12(10):813−820. doi: 10.1016/S0958-6946(02)00077-8
|
[23] |
SARI M, GERD E V, JUHA MATTI P, et al. Angiotensin I-converting enzyme inhibitory and antioxidant properties of rapeseed hydrolysates[J]. Journal of Functional Foods,2012,4(3):575−583. doi: 10.1016/j.jff.2012.03.003
|
[24] |
PIHLANTO A, AKKANEN S, J KORHONEN H. ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum)[J]. Food Chemistry,2008,109(1):104−120. doi: 10.1016/j.foodchem.2007.12.023
|
[25] |
徐敏, 武爱群. 超声波协同双酶复合酶解米渣蛋白制备ACE抑制肽工艺研究[J]. 粮食与饲料工业,2019,1(1):1−7. [XU M, WU A Q. Study on synthesis of ACE inhibitory peptide by enzymatic hydrolysis of rice residue protein with ultrasonic wave and double enzyme[J]. Food and Feed Industry,2019,1(1):1−7.
|
[26] |
黄之镨, 马伟光. 酸枣仁及活性物质的药理研究进展[J]. 中国民族民间医药,2018,27(3):57−60. [HUANG Z P, MA W G. Progress of pharmacological research on jujube seed and active substance[J]. Chinese National Folk Medicine,2018,27(3):57−60.
|
[27] |
赵节昌. 响应面法优化酸枣仁蛋白提取工艺[J]. 食品科学,2013,34(16):134−138. [ZHAO J C. Optimization of extraction process of jujube kernel protein by response surface methodology[J]. Food Science,2013,34(16):134−138. doi: 10.7506/spkx1002-6630-201316027
|
[28] |
CUSHMAN D W, CHEUNG H S. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung[J]. Biochemical Pharmacology,1971,20(7):1637−1648. doi: 10.1016/0006-2952(71)90292-9
|
[29] |
ADLERNISSEN NISSEN J. Enzymatic hydrolysis of food proteins[J]. Canadian Medical Association Journal,1986,172(8):1783−1785.
|
[30] |
王升光, 于帅, 孟凡刚, 等. 酶法制备大豆肽的相对分子量分布及降压作用研究[J]. 食品工业科技,2018,39(1):46−51. [WANG S G, YU S, MENG F G, et al. Study on relative molecular weight distribution and antihypertensive effect of soybean peptide prepared by enzymatic method[J]. Science and Technology of Food Industry,2018,39(1):46−51.
|
[31] |
LIU X, ZHANG M, SHI Y, et al. Production of the angiotensin I converting enzyme inhibitory peptides and isolation of four novel peptides from jellyfish (Rhopilema esculentum) protein hydrolysate[J]. J Sci Food Agric,2016,96(9):3240−3248. doi: 10.1002/jsfa.7507
|
[32] |
朱俊向, 于丁一, 宋玉凤, 等. 动物蛋白水解酶法制备南极磷虾多肽及其抗氧化活性[J]. 中国调味品,2019,44(4):104−107. [ZHU J X, YU D Y, SONG Y F, et al. Preparation and antioxidant activity of krill polypeptides from animal proteolytic enzymes[J]. Chinese Seasoning,2019,44(4):104−107. doi: 10.3969/j.issn.1000-9973.2019.04.022
|
[33] |
PRIPP A H, ARDOE Y. Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides[J]. Food Chemistry,2007,102(3):880−888. doi: 10.1016/j.foodchem.2006.06.026
|
[34] |
GONZALEZ TELLO P, CAMACHO F, ALAMEDA J E, et al. Enzymatic hydrolysis of whey proteins: I. Kinetic models[J]. Biotechnology & Bioengineering,1994,44(4):523−528.
|
[35] |
GUAN X, YAO H Y, CHENG Z X, et al. Some functional properties of oat bran protein concentrate modified by trypsin[J]. Food Chemistry,2007,101(1):163−170. doi: 10.1016/j.foodchem.2006.01.011
|
[36] |
KIM J M, WHANG J H, KIM K M, et al. Preparation of corn gluten hydrolysate with angiotensin I converting enzyme inhibitory activity and its solubility and moisture sorption[J]. Process Biochemistry,2004,39(8):989−994. doi: 10.1016/S0032-9592(03)00205-X
|
[37] |
MEGÍAS C, YUST M, PEDROCHE J, et al. Purification of an ACE inhibitory peptide after hydrolysis of sunflower (Helianthus annuus L. ) protein isolates[J]. Journal of Agricultural & Food Chemistry,2004,52(7):1928−1932.
|
[38] |
KIM S K, BYUN H G, PARK P J, et al. Angiotensin I converting enzyme inhibitory peptides purified from bovine skin gelatin hydrolysate[J]. Journal of Agricultural & Food Chemistry,2001,49(6):2992.
|
1. |
柳先知,战林洁,李宏雁,李彩富,李曼,徐同成,姬娜,徐龙朝. 脱支小麦淀粉对面条品质性能影响的研究. 粮油食品科技. 2025(01): 138-146 .
![]() | |
2. |
苗峻伟,段续,任广跃,刘文超,李琳琳,曹伟伟. 微波冻干预制面条干燥特性及品质特征研究. 食品与发酵工业. 2024(09): 262-267 .
![]() | |
3. |
魏星,王晓龙,李小平,李亮,胡新中. 不同含水量面条蒸煮品质差异机制研究. 中国粮油学报. 2024(04): 49-58 .
![]() | |
4. |
董璐钦,李雪琴,邢志轩. 预煮时间对面条冻藏期间品质的影响. 食品工业科技. 2023(21): 83-90 .
![]() |