摘要
采用超滤、凝胶过滤色谱对醋蛋酶解液进行初步分离纯化,研究结果表明,醋蛋酶解液经超滤浓缩后水解物的IC50降低了18.8%,对凝胶色谱的洗脱条件进行优化,洗脱液为去离子水、样品浓度为30%时分离效果较好,并分别对醋蛋白和醋蛋黄酶解物分离纯化,得到高活性组分C(IC50=0.102 mg/mL)和Ⅱ(IC50=0.096 mg/mL)。
Ultrafiltration,gel filtration chromatography on the hydrolysate of vinegar-egg purified,the results show that the hydrolysate of vinegar-egg concentrated by ultrafiltration to reduce the IC50 of 18.8 %,and gel chromatography elution optimized conditions: elution of deionized water,the sample concentration of 30 % when the separation is better,and were on the hydrolysate of vinegar-egg-white and vinegar-egg-yolk purified,to be highly active component C(IC50=0.102 mg/mL) and Ⅱ(IC50=0.096 mg/mL).
出处
《食品研究与开发》
CAS
北大核心
2012年第6期67-71,共5页
Food Research and Development
关键词
醋蛋
降血压
ACE抑制活性
vinegar-egg
lower blood pressure
ACE inhibitory activity
