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您的检索式：作者名="WangJiahuai"
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| 1 | Study on the Funcitonal Peptides in Low Salt Sufu Making显示文摘Sufu in this project was prepared with Actinomucor elegans (CICC-3318)as the starter and with soybean as the material.Different with the sufu with 10% salt produced by traditional process,a sufu product with 6% salt was produced in this project by reducing the salt content in salting process.To determine peptides,the water-soluble extracts obtained saparetly from frozen dried powders of soybean,tofu,pehtze pehtze and sufu ripening for 50 days were analyzed by high-pressure lipid chromatography (HPLC).Antioxidative activity and antihypertensive activity of the extract due to the peptides contained were evaluated respectively by radical scavenging ability and angiotensin converting enzyme (ACS) inhibitory activity.According to the HPLC patterns,the peptides content was nearly zero in soybean and tofu,but increassed gradually during maturing in the further process of making pehtze,salted pehtze and final product sufu,Correspondingly,the antioxidative and antihypertensive activities of the extracts strengthened with maturing.For our product,sufu with 6% salt,the antioxidative and antihypertensive activities reached peak values at about 30 d maturing,and still remained medium values in final product sufu.In comarison,the antioxidative and antihypertensive activities for the sufu with 10% salt reached peack values at 40 d maturing,but remained medium values inferior to those for the sufu with 6% salt. | ZhangXiaofeng LiLite WangJiahuai MasayoshiSaito EizoTatsumi | 2002 | 中国粮油学报2002，17，G00： | 1 |
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