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Changes of Composition and Angiotensin I-Converting Enzyme-Inhibitory Activity During Douchi Fermentation

文献类型： 外文期刊

作者： Wang, Hui 1 ; Meng, Fanjia 2 ; Yin, Lijun 3 ; Cheng, Yongqiang 3 ; Lu, Anxiang 1 ; Wang, Jihua 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Res Ctr Agr Stand & Testing, Beijing, Peoples R China

2.China Agr Univ, Coll Informat & Elect Engn, Beijing, Peoples R China

3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China

关键词： Douchi;Composition;ACE-inhibitory activity

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

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收录情况： SCI

摘要： Douchi is a fermented soybean food, which is popular in China. Composition and angiotensin I-converting enzyme-inhibitory activity of Douchi fermented with Mucor wutungkiao were studied in this work. The results showed that the nutritional potency of protein, fat, and soluble polysaccharide was improved in Douchi fermentation. The angiotensin I-converting enzyme-inhibitory activity of Douchi that ripening for 2 weeks showed the highest angiotensin I-converting enzyme-inhibitory activity. Then this sample was purified with Sephadex G-25 gel chromatography, and the amino acids and angiotensin I-converting enzyme-inhibitory activity of the purified fractions were studied. The results suggested that hydrophobic amino acids were assumed to cause the main increase of the angiotensin I-converting enzyme-inhibitory activity in Douchi.

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