Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments

Food Research International

Volumn 49, Issue 2, 2012, Pages 739-746

  Rui, Xin ^a,b   Boye, Joyce I ^a   Simpson, Benjamin K ^b   Prasher, Shiv O ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

ACE inhibitory activity; Alcalase; Bioactive peptides; Dry bean; Flavourzyme; Papain

Indexed keywords

ACE-INHIBITORY ACTIVITY; ALCALASE; BIOACTIVE PEPTIDES; DRY BEANS; FLAVOURZYME; PAPAIN;

ELECTROPHORESIS; PEPTIDES;

HYDROLYSIS;

PHASEOLUS VULGARIS;

EID: 84868220601     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.025     Document Type: Article

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