Angiotensin-converting enzyme inhibition and free-radical scavenging properties of cationic peptides derived from soybean protein hydrolysates

International Journal of Food Sciences and Nutrition

Volumn 59, Issue 5, 2008, Pages 428-437

  Farzamirad, Vahid ^a   Aluko, Rotimi E ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

1,1 diphenyl 2 picrylhydrazyl; Angiotensin converting enzyme; Enzyme kinetics; Fluorescence emission; Protein hydrolysates; Soybean

Indexed keywords

DIPEPTIDYL CARBOXYPEPTIDASE; PANCREATIN; PEPSIN A; PEPTIDE; PROTEIN HYDROLYSATE; SCAVENGER; SOYBEAN PROTEIN HYDROLYSATE;

ARTICLE; COMPETITIVE INHIBITION; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYME KINETICS; FLUORESCENCE; FUNCTIONAL FOOD; GASTROINTESTINAL TRACT FUNCTION; IN VIVO STUDY; NONHUMAN; PROTEIN ANALYSIS; PROTEIN FUNCTION; PROTEIN ISOLATION; SOYBEAN;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; CATIONS; FREE RADICAL SCAVENGERS; HUMANS; HYDROLYSIS; MICROSCOPY, FLUORESCENCE; PANCREATIN; PEPSIN A; PROTEIN HYDROLYSATES; SOYBEAN PROTEINS; SPECTROPHOTOMETRY;

GLYCINE MAX;

EID: 48249103616     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701592897     Document Type: Article

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