Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on properties of Angiotensin-i-converting enzyme inhibitory hexapeptide derived from yeast[J]. Science and Technology of Food Industry, 2012, (17): 85-88. DOI: 10.13386/j.issn1002-0306.2012.17.067
Citation: Study on properties of Angiotensin-i-converting enzyme inhibitory hexapeptide derived from yeast[J]. Science and Technology of Food Industry, 2012, (17): 85-88. DOI: 10.13386/j.issn1002-0306.2012.17.067
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Study on properties of Angiotensin-i-converting enzyme inhibitory hexapeptide derived from yeast

    Abstract
  • The properties of an ACE-inhibitory hexapeptide (TPTQQS) from yeast were investigated.RP-HPLC determination method was established.The results showed that TPTQQS could be qualitative and quantitative analysis by RP-HPLC, when water contained 0.05% TFA was used as mobile phase.The RP-HPLC method showed good precision and accuracy, and the recovery rate of TPTQQS was 99.08%.In this determination condition, thermal stability and anti-digestion were researched.The results showed that TPTQQS demonstrated good thermal stability at 37～60℃, and could resist digestion of gastrointestinal tract proteases.
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