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5 ACE抑制肽的温度稳定性、酸碱稳定性和体外消化稳定性 |
| Fig. 5 Effects of temperature, pH and gastrointestinal digestive enzyme system on ACE inhibition rates |
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