Influence of degree of hydrolysis on functional properties and angiotensin I-converting enzyme-inhibitory activity of protein hydrolysates from cuttlefish (Sepia officinalis) by-products

Journal of the Science of Food and Agriculture

Volumn 90, Issue 12, 2010, Pages 2006-2014

  Balti, Rafik ^a   Bougatef, Ali ^a   Ali, Nedra El Hadj ^a   Zekri, Dorra ^a   Barkia, Ahmed ^a   Nasri, Moncef ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Angiotensin I converting enzyme inhibitor; Cuttlefish by product hydrolysates; Enzymatic hydrolysis; Functional properties; Sepia officinalis

Indexed keywords

ALKALINE PROTEINASE; ANGIOTENSIN I; BACTERIAL PROTEIN; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; FAT; FISH PROTEIN; PROTEIN HYDROLYSATE; PROTEINASE;

ANIMAL; ARTICLE; BACILLUS; CEPHALOPOD; CHEMISTRY; DRUG ANTAGONISM; FOOD HANDLING; HYDROLYSIS; INDUSTRIAL WASTE; METABOLISM; RABBIT; TUNISIA;

ANGIOTENSIN I; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; BACILLUS; BACTERIAL PROTEINS; DECAPODIFORMES; ENDOPEPTIDASES; FATS; FISH PROTEINS; FOOD HANDLING; HYDROLYSIS; INDUSTRIAL WASTE; PROTEIN HYDROLYSATES; RABBITS; TUNISIA;

BACILLUS LICHENIFORMIS; SEPIA OFFICINALIS; SEPIIDAE;

EID: 77955977361     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4045     Document Type: Article

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