Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2343-2354

  Zhang, Yuhao ^a,b   Olsen, Karsten ^b   Grossi, Alberto ^b   Otte, Jeanette ^b  

^a SOUTHWEST UNIVERSITY   (China)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

ACE inhibition; Boiling; Collagen; DH; Enzymatic hydrolysis; High pressure

Indexed keywords

BOILING LIQUIDS; COLLAGEN; ENZYMES; HYDROLYSIS; MAMMALS; PEPTIDES;

ACE INHIBITION; ACE INHIBITORY PEPTIDES; ACE-INHIBITORY ACTIVITY; ANGIOTENSIN-CONVERTING ENZYME; C-TERMINAL SEQUENCES; DEGREE OF HYDROLYSIS; ENZYMATIC TREATMENTS; HIGH PRESSURE;

ENZYMATIC HYDROLYSIS;

COLLAGEN; COLLAGENASE; DIPEPTIDYL CARBOXYPEPTIDASE; ENZYME; SUBTILISIN;

ARTICLE; COW; HEAT TREATMENT; HYDROLYSIS; HYDROSTATIC PRESSURE; HYPERBARISM; NONHUMAN;

BOVINAE;

EID: 84879217402     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.058     Document Type: Article

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