Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product

Food Chemistry

Volumn 98, Issue 3, 2006, Pages 551-557

  Zhang, Jian Hua ^a   Tatsumi, Eizo ^b   Ding, Chang He ^c   Li, Li Te ^d  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

^c HENAN UNIVERSITY OF TECHNOLOGY   (China)

^d CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

ACE inhibitory activity; Douchi; Peptide

Indexed keywords

AMINO ACID; ASPERGILLUS EGYPTICUS EXTRACT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; GLYCINE; ISOLEUCINE; PEPTIDE DERIVATIVE; PHENYLALANINE; PLANT EXTRACT; PROTEINASE; SEPHADEX; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS; BLOOD PRESSURE; DRUG ACTIVITY; DRUG PURIFICATION; ELUTION; FERMENTED PRODUCT; FRACTIONATION; GEL FILTRATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IC 50; INCUBATION TIME; SOYBEAN; TRADITIONAL MEDICINE;

ASPERGILLUS; ASPERGILLUS EGYPTIACUS; GLYCINE MAX;

EID: 33645232931     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.024     Document Type: Article

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