刘婉璐,方元元,牛彩霞,李风娟,王昌禄

• 1:天津科技大学食品营养与安全教育部重点实验室

摘要(Abstract)：

研究了Aspergillus oryzae 3.042发酵制备豆酱过程中样品的血管紧张素转换酶(ACE)抑制活性的变化,并对相关化学成分的变化进行了分析。发酵前期样品的ACE抑制活性迅速升高,然后保持平稳,后酵8周所得样品的IC50值为0.390 mg/m L。发酵过程中多肽的含量前期迅速增加然后降低,γ-氨基丁酸(GABA)的含量持续降低,而样品颜色则逐渐加深。美拉德反应产物对发酵后期样品稳定的高活性起着重要作用,这为高ACE抑制活性的功能性调味品的研发提供理论指导。

关键词(KeyWords)： 血管紧张素转换酶(ACE)抑制活性;豆酱;多肽;γ-氨基丁酸;美拉德反应

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(31101329);; 联合国大学UNU-Kirin Follow-up Research Grant(2013-15)

作者(Author): 刘婉璐,方元元,牛彩霞,李风娟,王昌禄

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