Pretreatment of defatted wheat germ proteins (by-products of flour mill industry) using ultrasonic horn and bath reactors: Effect on structure and preparation of ACE-inhibitory peptides

Ultrasonics Sonochemistry

Volumn 20, Issue 6, 2013, Pages 1390-1400

  Zhou, Cunshan ^a   Ma, Haile ^a   Yu, Xiaojie ^a   Liu, Bin ^b   Yagoub, Abu El Gasim A ^a,c   Pan, Zhongli ^a,d  

^a JIANGSU UNIVERSITY   (China)

^b CHINESE ACADEMY OF AGRICULTURAL MECHANIZATION SCIENCES   (China)

^c UNIVERSITY OF ZALINGEI   (Sudan)

^d Univ of California   (United States)

Author keywords

Ultrasonic horn reactor Ultrasonic bath reactor Defatted wheat germ Protein structure ACE inhibitory activity

Indexed keywords

COVALENT BONDS; FLUORESCENCE; HYDROLYSIS; HYDROPHOBICITY; NANOCOMPOSITES; PEPTIDES; SULFUR COMPOUNDS;

ACE INHIBITORY PEPTIDES; ACE-INHIBITORY ACTIVITY; ANGIOTENSIN-CONVERTING ENZYME; DEGREE OF HYDROLYSIS; FLUORESCENCE INTENSITIES; SURFACE HYDROPHOBICITY; ULTRASONIC BATH; WHEAT GERM PROTEINS;

HAFNIUM COMPOUNDS;

DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; SUBTILISIN; THIOL DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; DISULFIDE BOND; DRUG STRUCTURE; DRUG SYNTHESIS; ENVIRONMENTAL TEMPERATURE; ENZYME ACTIVITY; FLOUR; FLOUR MILL INDUSTRY; FLUORESCENCE; FOOD INDUSTRY; HYDROLYSIS; HYDROPHOBICITY; IRRADIATION; PRIORITY JOURNAL; PROTEIN CONFORMATION; PROTEIN STRUCTURE; REACTOR; ULTRASOUND; WHEAT GERM;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; BIOREACTORS; MOLECULAR STRUCTURE; PEPTIDES; PLANT PROTEINS; TRITICUM; ULTRASONICS;

EID: 84879030357     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2013.04.005     Document Type: Article

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