Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 297-301

  Wang, Hui ^a   Li, Yongyu ^a   Cheng, Yongqiang ^a   Yin, Lijun ^a   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

ACE inhibitory activity; Maillard reaction (MR); Peptide

Indexed keywords

ENZYMES; FERMENTATION; PEPTIDES;

ACE INHIBITORY PEPTIDES; ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; FERMENTED SOYBEANS; INHIBITORY ACTIVITY; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MANUFACTURING PROCEDURE;

GLYCOSYLATION;

GLYCINE MAX; MUCOR;

EID: 84871722307     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0596-5     Document Type: Article

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