Bioactive peptides released from Saccharomyces cerevisiae under accelerated autolysis in a wine model system

被引：36

作者：

Alcaide-Hidalgo, J. M. ^{[1
]}

Pueyo, E. ^{[1
]}

Polo, M. C. ^{[1
]}

Martinez-Rodriguez, A. J. ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2007年 / 72卷 / 07期

关键词：

ACE inhibitory activity; peptides; radical scavenging activity; yeast autolysis; wine;

D O I：

10.1111/j.1750-3841.2007.00450.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：M276 / M279

页数：4

共 25 条

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