Preparation and antihypertensive activity of peptides from Porphyra yezoensis

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 14-20

  Qu, Wenjuan ^a,d   Ma, Haile ^a,b   Pan, Zhongli ^c,d   Luo, Lin ^a   Wang, Zhenbin ^a   He, Ronghai ^a  

^a JIANGSU UNIVERSITY   (China)

^b Jiangsu Province Research Center of Bio process and Separation of Agri products   (China)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

^d Univ of California   (United States)

Author keywords

Antihypertensive activity; Central composite design; Enzymatic hydrolysis; Peptide; Porphyra yezoensis; Protein

Indexed keywords

ALBUMIN; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; ENZYME; FLAVOURZYME; GLIADIN; GLOBULIN; GLUTENIN; NEUTRASE; PAPAIN; PEPSIN A; PROTAMEX; SUBTILISIN; TRYPSIN; UNCLASSIFIED DRUG;

ANTIHYPERTENSIVE ACTIVITY; ARTICLE; DRUG SCREENING; DRUG SYNTHESIS; ENZYME INHIBITION; ENZYME SUBSTRATE; HYDROLYSIS; IC 50; NONHUMAN; PH; PORPHYRA; PORPHYRA YEZOENSIS; TEMPERATURE; THERMOSTABILITY;

PORPHYRA YEZOENSIS;

EID: 77952585562     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.091     Document Type: Article

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