摘要
采用适合于低分子量蛋白分离的聚丙烯酰胺凝胶电泳（ＳＤＳ－ＰＡＧＥ）和高效液相色谱（ＨＰＬＣ）法对腐乳中的大豆蛋白酶解物进行分析，采用改进的ＨＰＬＣ法测定腐乳中多肽与胆酸的结合量及其血管紧张素转化酶（ＡＣＥ）抑制活性．结果表明：腐乳中的含氮物质主要是分子量小于１００００的肽和氨基酸．其中不溶性成分具有很强的与胆酸结合的能力；水溶性成分中含有ＡＣＥ抑制活性肽．预示腐乳作为功能性食品前景良好．
Enzymatic hydrolysates of protein in sufu were investigated with SDSPAGE and HPLC method. Most of soy proteins were hydrolyzed into peptide segments with molecular weights lower than 10 000 and amino acids in the process of fermentation. The results of bioactive peptide analysis by the modified HPLC method demonstrated that peptides in sufu bound well to bile acid and contained angiotensin converting enzyme inhibitor, implying a promising prospect of exploitation of sufu as a functional food.
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
1997年第S1期95-99,共5页
Journal of Zhejiang University:Agriculture and Life Sciences
