부산대학교 도서관

The changes of protein digestibility, the peptidesin the digestive juice and angiotensin I converting enzyme(ACE) inhibitory activity after heating of oysters wereinvestigated. The digestibility of raw oysters was 71.1%,and that of oysters heated at 100 C was 67.9%. A total of169 and 370 peptides were identified from the digestion ofraw oysters and heated oysters, respectively. According toUPLC-Q-TOF-MS spectra, the peptides with a molecularweight below 2000 Da accounted for 87.6% of the totalpeptides of raw oysters and 94% of heated oysters. Testingthe ACE inhibitory activity in vitro, the IC50 values of rawoyster and cooked oyster were 6.77 lg/mL and 3.34 lg/mL, respectively. Taken together, the results showed thatheated oysters could produce more active peptides andprovide ACE inhibitory activity.