296 results about "Ace inhibition" patented technology

The invention discloses a method for separating and purifying peanut bioactive peptide. The method comprises the steps that: peanut protein power protease enzymatic hydrolysate is prepared; the enzymatic hydrolysate is nanofiltrated; the filtrate is pre-condensed, such that a pre-condensed peanut protein power protease enzymatic hydrolysate is obtained; the pre-condensed enzymatic hydrolysate is desalted by a resin column; condensed solution is collected, such that desalted peanut protein power protease enzymatic hydrolysate is obtained; the desalted enzymatic hydrolysate is ultrafiltrated, separated, and condensed; the condensed solution is collected and lyophilized, such that peanut bioactive peptide is obtained. Peanut bioactive peptide provided by the invention has high purity, and has good functional activities of oxidative stability, bacteriostasis and ACE inhibitive activity. The peanut bioactive peptide can be applied in foodstuff industries as a natural foodstuff additive, and can be applied in auxiliary treatment of hypertension as a natural functional healthcare food material. The method has advantages of simple technology and easy operation, and is suitable for industrialized productions.

The invention provides green tea goat milk with a function of reducing blood pressure and a preparation method of the green tea goat milk. Goat milk beverage which is rich in ACE inhibitory peptides is prepared by compound enzymolysis, is low in production cost, not limited by resource and small in environmental pollution, and can be mass-produced, and products are safe. On the basis, ultra-fine green tea powder is prepared by enzymic hydrolysis of cell walls and a low-temperature ultra-fine pulverizing technology, specific surface area is increased, and a large number of effective constituents are released. The ultra-fine green tea powder is added in the goat milk in proportion, and the obtained product not only has various nutrient substances and tea fragrance in green tea, but also has treatment effect of reducing high blood pressure, and has wide application prospect in the food industry. The tea powder is prepared by low-temperature ultra-fine pulverization, the original color, flavor and taste quality of tea leaves can be maintained effectively, after the tea leaves is pulverized into ultra-fine powder, the specific surface area of the tea powder is increased obviously, the effective constituents are released easily, human absorption can be improved, and therefore, nutrition absorptivity of human to the tea leaves is improved. Ultra-fine pulverization is a pure physical process, and pure natural property of processed products is maintained.