醋蛋酶解產(chǎn)物生物活性成分的研究.pdf

1、分類號(hào)浮攙是≮碩士學(xué)位論文密級(jí)題目：醋蛋酶蟹主塹生物活：眭盛僉的叢窒英文并列題目：studyonBiologicalAc“vityofDigestof!i望!g旦!!gg』堅(jiān)!!!：研究生：蓬鍪越‘專業(yè)：盒晶型堂研究方向：食品生物技術(shù)導(dǎo)師：揚(yáng)罡焦麴攫學(xué)位授予目期答辯委員會(huì)主席：夏文水教授江南大學(xué)地址：無(wú)錫市青山灣二00六年六月英文摘要ABSTRACTTllevinega卜egg，whichhastherichandreasonablen

2、utrition，isabenerdrinksa11ditsmaincompositionaremeVillegarandmeeggItcannotonlysⅡ℃n群henimmunityofhumanbodiesbutalsesistdjseaseTheresultsofal】imalandcrowdtestSshowedthattl】evinegar_eggbasremarl(ablef11nctionofIoweringhypen

3、ipeIIliaandbloodpressureInmispaper山epmcessingtechIlicsof“smarinatetionaIldpurificationandidentificationofttlebio—actiVecomponentsanda11tioxidizedactiVenessofhydmlysatewerestIldiedTheprocessingtechnicsa11dt11eef!fectingfa

4、ctorsofVinegar—egg’smarinatetiOnweresmdiedint11ispapeLTheoptimumpammeterofprocessingwasasfollowing：timewastwodays，temperatllrewas4℃～25℃，VolumeofVinegarwas150mL111mjscondition，Vinegareggjujcedidnothaveagglom鋤tesdoesaIldno

5、thavet|leinsolubleeggshellvineg撲eggjuicewashydmlyzedbypepsin—pancreatinsystem，aIldtheconditionsforitweret11etemperatureof37℃，E／S=1：100，pH20(pepsin)，pH75(pancreatin)aIld5hoursrespectiVelyThehydmlysateofVinega卜egg—yolkandV

6、inegaregg—whitewaspurifiedbyusinggelfiltfationc11romatoFaphyandfiVecomponentswereobtainedrespectiVely，鋤ongwhichcomponentc鋤dIIhadt11ehi曲estAcEinllibitoryactjvjtyTheywerefur￡llersepra剛，usingRP一唧Lcandcomponentseand2hadtllel

7、li曲estACEinhibitoryactiVityTherelativemolecularweightofeaIld2wasidentifiedas590DaaIld“9DabyusiIlgⅧ’Lc—Massspec廿ogmphyTlle皿marysmlctIlreofAcEillllibitoryactiVitypeptidewasidentifiedas1印一Ala—Ala—Gly一1砷andArg—Gly—Ala—Ala—Gl

8、y—Ala—PheIIlmisdissenation，meaIltioxidativeactiVityofpepsin—paIlcreatindigestofvinegareggjuicewassmdicdjnVj∞usjngthreemodeJsofantioxjdaciononsuperoxideaIlionfreeradicals02。，hydmxylfkeradicalsoH，alldDPPH。丘eeradicalsTheres

9、ultsshowedthatpepsin—pancreatindigestofVinegar—eggjuicehadwellfieeradicalscaVengingactiVityandmescavengingactiVityofpepsiIl—pancreatindigestofVinegareggjuiceon02一，。OHandDPPH。allincreasedwimtheconcen廿ationofVinegareggjuic

10、ewhen山eiIlllibitoryconcen仃ationofpepsin—pancreatindigestofVinegar—eggjuicewas8mg／mL，theinhibitionson02‘，’0HandDPPH‘wererespectiVely50％，9580％and9880％P印sin—pallcreatindigestofVinegar—eggjuicewasisolatedbysEc，andcomponentsw

11、imh培herDPPH’mdicalsscaVengingactiVitiesalsohadthe11i曲erAcEinhibitoryactiVitywhentheconcen仃ationof山ecomponentcwas02m咖L，itsinhibitiononDPPH’was5056％aIlditsAcEillllibitoryactiVity756％111eidentmcationbyhi曲perfo珊anceIiquidchm

12、mtography(HPLc)showed山attherelatiVemolecularwei曲tofmecomponentcwas600to131，whichindicatedthatthecomponentcmjghtbeakjndofpeptideKeywords：Vinegar—egg；lowerbloodpressure；ACEinhibitoryactiVity：antioxidatiVeactiVity；Freeradic