ACE inhibitory and hydrolytic enzyme activities in textured vegetable protein in relation to the solid state fermentation period using Bacillus subtilis HA

Food Science and Biotechnology

Volumn 19, Issue 2, 2010, Pages 487-495

  Kim, Ji Eun ^a   Hwang, Ki ^a   Lee, Sam Pin ^a  

^a Keimyung University   (South Korea)

Author keywords

Angiotensin converting enzyme; Hydrolytic enzyme; Peptide; Solid state fermentation; Textured vegetable protein

Indexed keywords

ACE-INHIBITORY; AMYLASE ACTIVITY; ANGIOTENSIN-CONVERTING ENZYME; BACILLUS SUBTILIS; BIOLOGICALLY ACTIVE COMPOUNDS; FIBRINOLYTIC ENZYMES; GEL ELECTROPHORESIS; HYDROLYTIC ENZYME; PROTEASE ACTIVITIES; SDS-PAGE; SOLID-STATE FERMENTATION; TEXTURED VEGETABLE PROTEIN; VEGETABLE PROTEIN;

AMINO ACIDS; BACILLI; BACTERIOLOGY; BIOACTIVITY; ELECTROPHORESIS; ENZYME ACTIVITY; GEL PERMEATION CHROMATOGRAPHY; ORGANIC POLYMERS; PEPTIDES; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM; VEGETABLES;

FERMENTATION;

BACILLUS SUBTILIS;

EID: 79952317603     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0068-0     Document Type: Article

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