The changes of protein digestibility, the peptides in the digestive juice and angiotensin I converting enzyme (ACE) inhibitory activity after heating of oysters were investigated. The digestibility of raw oysters was 71.1%, and that of oysters heated at 100 °C was 67.9%. A total of 169 and 370 peptides were identified from the digestion of raw oysters and heated oysters, respectively. According to UPLC-Q-TOF-MS spectra, the peptides with a molecular weight below 2000 Da accounted for 87.6% of the total peptides of raw oysters and 94% of heated oysters. Testing the ACE inhibitory activity in vitro, the IC₅₀ values of raw oyster and cooked oyster were 6.77 μg/mL and 3.34 μg/mL, respectively. Taken together, the results showed that heated oysters could produce more active peptides and provide ACE inhibitory activity.

研究了牡蛎加热后蛋白质消化率，消化液中肽段和血管紧张素I转化酶（ACE）抑制活性的变化。生牡蛎的消化率是71.1％，加热到100°C的牡蛎的消化率是67.9％。从生牡蛎和加热牡蛎的消化中分别鉴定出总共169和370个肽。根据UPLC-Q-TOF-MS光谱，分子量低于2000 Da的肽占生牡蛎总肽的87.6％，占加热牡蛎总肽的94％。在体外测试ACE抑制活性，IC ₅₀生牡蛎和熟牡蛎的值分别为6.77μg/ mL和3.34μg/ mL。两者合计，结果表明，加热的牡蛎可以产生更多的活性肽并提供ACE抑制活性。