挤压协同酶法制备高粱蛋白ACE抑制肽及其稳定性
Preparation and Stability of Sorghum ACE Inhibitory Peptides by Extrusion-Enzyme Synergistic Method
挤压协同酶法制备高粱蛋白ACE抑制肽及其稳定性 |
| 周剑敏,尹方平,于晨,汤晓智 |
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Preparation and Stability of Sorghum ACE Inhibitory Peptides by Extrusion-Enzyme Synergistic Method |
| ZHOU JianMin,YIN FangPing,YU Chen,TANG XiaoZhi |
| 图4 α-淀粉酶活力对蛋白酶酶解液的水解度和ACE抑制率的影响 |
| Fig. 4 Effects of amylase on degree of hydrolysis and inhibitory rate of ACE |
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