中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
6期
1-4,10
,共5页
刘婉璐%方元元%牛彩霞%李风娟%王昌禄
劉婉璐%方元元%牛綵霞%李風娟%王昌祿
류완로%방원원%우채하%리풍연%왕창록
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
血管緊張素轉換酶(ACE)抑製活性%豆醬%多肽%γ-氨基丁痠%美拉德反應
혈관긴장소전환매(ACE)억제활성%두장%다태%γ-안기정산%미랍덕반응
angiotensin I-converting enzyme (ACE)inhibitory activity%soybean paste%peptides%γ-aminobutyric acid (GABA)%Maillard reaction
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/mL。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。
研究瞭 Aspergillus oryzae 3.042髮酵製備豆醬過程中樣品的血管緊張素轉換酶(ACE)抑製活性的變化,併對相關化學成分的變化進行瞭分析。髮酵前期樣品的 ACE 抑製活性迅速升高,然後保持平穩,後酵8週所得樣品的 IC50值為0.390 mg/mL。髮酵過程中多肽的含量前期迅速增加然後降低,γ-氨基丁痠(GABA)的含量持續降低,而樣品顏色則逐漸加深。美拉德反應產物對髮酵後期樣品穩定的高活性起著重要作用,這為高 ACE 抑製活性的功能性調味品的研髮提供理論指導。
연구료 Aspergillus oryzae 3.042발효제비두장과정중양품적혈관긴장소전환매(ACE)억제활성적변화,병대상관화학성분적변화진행료분석。발효전기양품적 ACE 억제활성신속승고,연후보지평은,후효8주소득양품적 IC50치위0.390 mg/mL。발효과정중다태적함량전기신속증가연후강저,γ-안기정산(GABA)적함량지속강저,이양품안색칙축점가심。미랍덕반응산물대발효후기양품은정적고활성기착중요작용,저위고 ACE 억제활성적공능성조미품적연발제공이론지도。
The changes of inhibitory activity of angiotensin I-converting enzyme (ACE)during the fermentation process of soybean paste started with Aspergillus oryzae 3.042 are investigated,and the relevant chemical components changes are also analyzed.The ACE inhibitory activity of the sample elevates drastically in the early stage of fermentation,and then remains steady,with an IC50 value of 0.390 mg/mL for the sample post-fermented for 8 weeks.During the fermentation process,the peptide content increases initially and then declines,the content of γ-aminobutyric acid (GABA) decreases continuously,and the color of the sample keeps getting darker gradually.The results suggest that Maillard reaction products make a good contribution to the high and stable activity of the sample particularly in the late stage of fermentation,which could provide theoretical guidance for the development of functional condiment with good ACE inhibitory activity.