李利军,马英辉,卢美欢

• 1:陕西省微生物研究所

摘要(Abstract)：

为了获得ACE抑制肽,利用微生物发酵法以大豆为原料制成中国传统豆酱,通过研磨、溶解、超滤后获得了ACE抑制活性最高的肽段区间3～10k,并依次利用DEAE琼脂糖微球a、Sephadex G-75凝胶对该组分进行分离纯化,最后纯化获得组分DGIII的ACE抑制活性最高,达到(98.3±1.24)%,IC50为0.08mg/mL,说明豆酱具有开发高抑制率ACE食品的潜力。

关键词(KeyWords)： 豆酱;ACE抑制肽;分离纯化

Abstract:

Keywords:

基金项目(Foundation): 陕西省科技攻关重点项目(2015SF165)

作者(Author): 李利军,马英辉,卢美欢

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