Effect of enzyme type and hydrolysis conditions on the in vitro angiotensin I-converting enzyme inhibitory activity and ash content of hydrolysed whey protein isolate

International Journal of Food Science and Technology

Volumn 45, Issue 4, 2010, Pages 807-812

  Wang, Lei ^a   Mao, Xueying ^a   Cheng, Xue ^a   Xiong, Xingxing ^a   Ren, Fazheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Angiotensin I converting enzyme inhibitory activity; pH controlled; pH spontaneous drop; Whey protein isolate

Indexed keywords

ACE-INHIBITORY; ACE-INHIBITORY ACTIVITY; ALCALASE; ANGIOTENSIN I-CONVERTING ENZYME; ASH CONTENTS; COMBINED SYSTEM; COMMERCIAL AVAILABILITY; FOOD INDUSTRIES; FUNCTIONAL INGREDIENT; IN-VITRO; INHIBITORY ACTIVITY; NEUTRASE; PROTEIN HYDROLYSATE; WHEY PROTEIN ISOLATE;

DESALINATION; DROPS; ENZYME ACTIVITY; ENZYMES; HYDROLYSIS;

PH EFFECTS;

EID: 77955642187     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02210.x     Document Type: Article

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