Angiotensin-i converting enzyme inhibitory and antioxidant activities of egg protein hydrolysates produced with gastrointestinal and nongastrointestinal enzymes

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  You, Sun Jong ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

ACE inhibitory activity; Antioxidant activity; Egg protein hydrolysates

Indexed keywords

AMINO ACID; ANTIOXIDANT; BACTERIAL PROTEIN; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; EGG WHITE; PANCREATIN; PEPSIN A; PROTEIN HYDROLYSATE; SUBTILISIN; THERMOLYSIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIGESTIVE SYSTEM; EGG YOLK; ELEMENTAL DIET; ENZYMOLOGY; ION EXCHANGE CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METABOLISM; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROTEIN INTAKE; ULTRAFILTRATION;

AMINO ACIDS; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIOXIDANTS; BACTERIAL PROTEINS; CHROMATOGRAPHY, ION EXCHANGE; DIGESTIVE SYSTEM; EGG PROTEINS, DIETARY; EGG WHITE; EGG YOLK; FOOD, FORMULATED; MOLECULAR WEIGHT; PANCREATIN; PEPSIN A; PHYSICOCHEMICAL PHENOMENA; PROTEIN HYDROLYSATES; SUBTILISINS; THERMOLYSIN; ULTRAFILTRATION;

EID: 79961128366     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02228.x     Document Type: Article

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