李风娟,盖克欣,王乾,王志芳,陈新新,李里特

• 1:食品营养与安全教育部重点实验室(天津科技大学)
• 2:中国农业大学食品科学与营养工程学院

摘要(Abstract)：

文章对我国三种市售豆酱的血管紧张素转换酶(ACE)抑制活性及其主要化学组成进行比较分析,所试样品的IC50值分别为1.373、0.876和1.691 mg/mL,活性最高样品中的多肽含量为24.09g/100g dry matter,不同样品间多肽分布无明显差异。样品的ACE抑制活性应为多种活性物质综合作用的结果,对其中ACE抑制剂构效关系的研究可为我国豆酱功能性的研发提供指导。

关键词(KeyWords)： 血管紧张素转换酶(ACE)抑制活性;豆酱;多肽

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(31101329);; 天津科技大学引进人才科研启动基金(20100407),天津科技大学科学研究基金(20100213)

作者(Author): 李风娟,盖克欣,王乾,王志芳,陈新新,李里特

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