Optimization of sour milk fermentation for the production of ACE-inhibitory peptides and purification of a novel peptide from whey protein hydrolysate

International Dairy Journal

Volumn 20, Issue 7, 2010, Pages 472-479

  Pan, Daodong ^a,b   Guo, Yuxing ^b  

^a NINGBO UNIVERSITY   (China)

^b NANJING NORMAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACE-INHIBITORY; AMINO PEPTIDASE; CONVERTING ENZYME; FERMENTED MILK; GEL-FILTRATION CHROMATOGRAPHY; INHIBITORY PEPTIDES; INITIAL PH; LACTOBACILLUS HELVETICUS; LACTOGLOBULIN; OPTIMAL CONDITIONS; RESPONSE-SURFACE METHODOLOGY; REVERSED PHASE; SEPHADEX; WHEY PROTEIN HYDROLYSATES;

CHROMATOGRAPHY; DEXTRAN; FERMENTATION; FILTRATION; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; ION EXCHANGE; PURIFICATION;

PEPTIDES;

LACTOBACILLUS HELVETICUS;

EID: 77950864272     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.01.007     Document Type: Article

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