Primary and secondary structure of novel ACE-inhibitory peptides from egg white protein

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 315-322

  Yu, Zhipeng ^a   Liu, Boqun ^a   Zhao, Wenzhu ^a   Yin, Yongguang ^a   Liu, Jingbo ^a   Chen, Feng ^b  

^a JILIN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

ACE inhibitory activity; Anticoagulation activity; Antioxidant property; Egg white protein; Peptide; Secondary structure

Indexed keywords

ACE-INHIBITORY ACTIVITY; ANTI-COAGULATION; ANTIOXIDANT PROPERTIES; EGG WHITE PROTEINS; SECONDARY STRUCTURES;

DIAGNOSIS; SYNTHESIS (CHEMICAL);

PEPTIDES;

DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; EGG PROTEIN; PEPTIDE;

AMINO ACID SEQUENCE; ANTICOAGULATION; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG ACTIVITY; NONHUMAN; PROTEIN SECONDARY STRUCTURE; SOLID PHASE SYNTHESIS; TANDEM MASS SPECTROMETRY; CHEMISTRY; LIQUID CHROMATOGRAPHY; PROCEDURES;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; CHROMATOGRAPHY, LIQUID; EGG PROTEINS; PEPTIDES; TANDEM MASS SPECTROMETRY;

EID: 84862788402     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.032     Document Type: Article

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