Comparison of angiotensin I-converting enzyme inhibitor activities of pre-fermented douchi (a Chinese traditional fermented soybean food) started with various cultures

International Journal of Food Engineering

Volumn 5, Issue 2, 2009, Pages

  Li, Feng Juan ^a   Yin, Li Jun ^a   Cheng, Yong Qiang ^a   Yamaki, Kohji ^b   Fan, Jun Feng ^c   Li, Li Te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

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

^c BEIJING FORESTRY UNIVERSITY   (China)

Author keywords

Angiotensin I converting enzyme inhibitory activity; Douchi qu; Pre fermentation; Starter culture

Indexed keywords

ACE INHIBITORS; ANGIOTENSIN I CONVERTING ENZYME INHIBITOR; ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY ACTIVITY; ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; BACILLUS SUBTILIS NATTO; DOU-CHI; DOUCHI QU; FUNCTIONAL FOODS; GEL-FILTRATION CHROMATOGRAPHY; HIGH-CONTENT; IC50 VALUE; PRE-FERMENTATION; STARTER CULTURE; STARTER CULTURES; SUBTILIS;

AMINO ACIDS; BACTERIOLOGY; CHROMATOGRAPHIC ANALYSIS; ENZYMES; FERMENTATION; GEL PERMEATION CHROMATOGRAPHY; GELATION; STARTERS;

ENZYME ACTIVITY;

ASPERGILLUS; ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; MUCOR;

EID: 68949108750     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1661     Document Type: Article

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