| 发酵牛肉火腿中ACE抑制肽的稳定性研究 |
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| 引用本文： | 韩冬雪,李晶晶,张瑞红,俞龙浩.发酵牛肉火腿中ACE抑制肽的稳定性研究[J].黑龙江八一农垦大学学报,2016(4):41-44,84. |
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| 作者姓名： | 韩冬雪 李晶晶 张瑞红 俞龙浩 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319 |
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| 基金项目： | 黑龙江省科技厅资助项目(WB09B201-2) |
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| 摘 要： | 研究了发酵牛肉火腿中提取的ACE抑制肽的热处理、室温储存和模拟胃肠道消化稳定性。结果表明,发酵牛肉火腿中提取的ACE抑制肽,在50、72、85和100℃下处理5 min和100℃下5、10、20和40 min处理后,处理组和对照组ACE抑制活性无显著差异。在室温下储存2 d,处理组和对照组ACE抑制活性无显著差异(P0.05),但储存至3 d,它的ACE抑制活性显著低于对照组(P0.05),其后储藏时间对提取物的ACE抑制活性无显著影响。ACE抑制肽经体外模拟胃肠道消化后,其活性与对照组无显著差异。
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| 关 键 词： | 发酵牛肉火腿 ACE抑制肽 常温储存 热处理 胃肠消化 |
Stability of ACE Inhibitory Peptides in Fermented Beef Ham |
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| Han Dongxue;Li Jingjing;Zhang Ruihong;Yu Longhao.Stability of ACE Inhibitory Peptides in Fermented Beef Ham[J].Journal of Heilongjiang August First Land Reclamation University,2016(4):41-44,84. |
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| Authors: | Han Dongxue;Li Jingjing;Zhang Ruihong;Yu Longhao |
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| Institution: | Han Dongxue;Li Jingjing;Zhang Ruihong;Yu Longhao;College of Food Science,Heilongjiang Bayi Agricultural University; |
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| Abstract: | The study aimed to investigate the stability of ACE inhibitory peptides in fermented beef ham after heat treatment,room temperature storage and simulated gastrointestinal digestion. The results indicated that ACE inhibitory activity of treatment and control groups had no significant difference when ACE inhibitory peptides in fermented beef ham was incubated at 50,72,85 and 100 ℃ for 5 min and 100 ℃ for 5,10,20 and 40 min. Stored at room temperature for 2 days,ACE inhibitory activity of treatment and control groups had no significant difference (P>0.05),but ACE inhibitory activity of the treatment group was significant inferior to the control group (P<0.05)in 3 day,then there was no significant influence on ACE inhibitory activity for further storage. ACE inhibitory activity of the peptides was treated by simulated gastrointestinal digestion that compared with the control group,which had no significant difference. |
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| Keywords: | fermented beef ham ACE inhibitory peptides room temperature storage heat treatment gastrointestinal digestion |
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