Alcaide-Hidalgo J M, Pueyo E, Polo M C, Martínez-Rodríguez A J
Inst. de Fermentaciones Industriales (CSIC), C/Juan de la Cierva 3, 28006, Madrid, Spain.
J Food Sci. 2007 Sep;72(7):M276-9. doi: 10.1111/j.1750-3841.2007.00450.x.
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.
对在酿酒酵母加速自溶过程中从模拟葡萄酒中分离出的酵母肽的ACE抑制活性（IACE）和氧自由基吸收能力（ORAC-FL）值进行了研究。在自溶6、24、48、121和144小时时取样。在整个自溶过程中肽浓度增加。肽被分离为两个组分：F1，由亲水性肽组成；F2，包含疏水性肽。在自溶121小时期间，IACE活性和ORAC-FL值均增加，随后下降。肽组分F2是参与IACE活性和ORAC-FL的主要组分。
