Enhancement of angiotensin I converting enzyme inhibitory activity and improvement of the emulsifying and foaming properties of corn gluten hydrolysate using ultrafiltration membranes

European Food Research and Technology

Volumn 218, Issue 2, 2004, Pages 133-138

  Kim, Jin Man ^a   Whang, Jong Hyun ^b   Suh, Hyung Joo ^a  

^a Korea University   (South Korea)

^b Chongju National College of Science and Technology   (South Korea)

Author keywords

Angiotensin I converting enzyme; Corn gluten; Emulsifying and foaming properties; Flavourzyme

Indexed keywords

CASEIN; DEXTROSE; EMULSIFICATION; FOOD ADDITIVES; HYDROLYSIS; HYDROPHOBICITY; MEMBRANES; NUTRITION; PH EFFECTS; SACCHARIFICATION; ULTRAFILTRATION;

ANGIOTENSIN I CONVERTING ENZYMES; CORN GLUTEN; EMULSIFYING AND FOAMING PROPERTIES; ENZYMATIC PROTEOLYSIS; FLAVOURZYMES; HYDROLYSATES;

ENZYME INHIBITION;

ZEA MAYS;

EID: 21244482606     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0825-x     Document Type: Article

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