期刊
JOURNAL OF FOOD SCIENCE
卷 72, 期 7, 页码 M276-M279出版社
WILEY
DOI: 10.1111/j.1750-3841.2007.00450.x
关键词
ACE inhibitory activity; peptides; radical scavenging activity; yeast autolysis; wine
The ACE inhibitory activity (IACE) and the oxygen radical absorbance capacity (ORAC-FL) values of yeast peptides isolated from a model wine during accelerated autolysis of Saccharomyces cerevisiae have been studied. Samples were taken at 6, 24, 48, 121, and 144 h of autolysis. Peptide concentration increased throughout autolysis process. Peptides were fractionated into 2 fractions: F1, constituted by hydrophilic peptides, and F2, containing hydrophobic peptides. Both IACE activity and ORAC-FL values increased during 121 h of autolysis, then decreased afterward. Peptide fraction F2 was the main fraction involved in IACE activity and ORAC-FL.
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