Protein hydrolysate batch production with angiotensin I-converting enzyme inhibitory activity form egg whites

Journal of Food and Drug Analysis

Volumn 14, Issue 4, 2006, Pages 385-390

  Chiang, Wen Dee ^a   Lee, Ming Jan ^a   Guo, Wei Shiang ^a   Tsai, Tsun Chung ^a  

^a TUNGHAI UNIVERSITY   (Taiwan)

Author keywords

Angiotensin I converting enzyme (ACE); Antihypertensive activity; Egg whites; Protein hydrolysate

Indexed keywords

ANTIHYPERTENSIVE AGENT; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; EGG WHITE; LIPOSOME; PROTEIN HYDROLYSATE; THERMOLYSIN;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIHYPERTENSIVE ACTIVITY; ARTICLE; BITTER TASTE; BLOOD PRESSURE MEASUREMENT; CENTRIFUGATION; CONTROLLED STUDY; DRUG SYNTHESIS; ENCAPSULATION; ENZYME INHIBITION; HYPERTENSION; IC 50; MALE; MOLECULAR WEIGHT; NONHUMAN; ODOR; PH MEASUREMENT; PROCESS OPTIMIZATION; PROTEIN ANALYSIS; RAT; SPONTANEOUSLY HYPERTENSIVE RAT; SUPERNATANT; SYSTOLIC BLOOD PRESSURE; TEMPERATURE MEASUREMENT; ULTRAFILTRATION;

RATTUS;

EID: 33847051697     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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