ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum).
作者： Anne Pihlanto , Sari Akkanen , Hannu J. Korhonen
DOI: 10.1016/J.FOODCHEM.2007.12.023
关键词:
摘要: Abstract Proteins were isolated from potato tubers (Solanum tuberosum) at different physiological states, and by-products the industry used to evaluate their ACE-inhibitory radical-scavenging potencies. Protein isolates autolysed or hydrolysed by alcalase, neutrase esperase. Hydrolysis increased inhibition of angiotensin-converting enzyme (ACE) activity. The potencies hydrolysates high (IC50 = 0.018 − 0.086) by-product fractions showed ACE-inhibition also before hydrolysis. All samples exhibited low activity, hydrolysis for 2 h with proteases was needed produce an increase in Ultrafiltration through 10–3 kDa membranes efficiently separated compounds into permeate fractions. results this study suggest that is a promising source production bioactive as ingredients developing functional foods beneficial impact on cardiovascular health.
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