The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 336-342

  Jia, Junqiang ^a   Ma, Haile ^a,b   Zhao, Weirui ^a   Wang, Zhenbin ^a   Tian, Wanmin ^a   Luo, Lin ^a   He, Ronghai ^a  

^a JIANGSU UNIVERSITY   (China)

^b HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

ACE inhibitory activity; Defatted wheat germ; Enzymatic hydrolysis; Ultrasound

Indexed keywords

AMINO ACID; DEFATTED WHEAT GERM PROTEIN; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; PROTEIN HYDROLYSATE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL REACTION KINETICS; CONTROLLED STUDY; ENZYME INHIBITION; ENZYME SUBSTRATE; HYDROLYSIS; HYDROPHOBICITY; IRRADIATION; NONHUMAN; PROTEIN DEGRADATION; SCANNING ELECTRON MICROSCOPY; STRUCTURE ACTIVITY RELATION; ULTRASOUND; WHEAT GERM;

TRITICUM AESTIVUM;

EID: 70349835623     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.036     Document Type: Article

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