What are the ideal properties for functional food peptides with antihypertensive effect? A computational peptidology approach

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2967-2973

  Zhou, Peng ^a   Yang, Chao ^a   Ren, Yanrong ^b   Wang, Congcong ^a   Tian, Feifei ^c  

^a UNIVERSITY OF ELECTRONIC SCIENCE AND TECHNOLOGY OF CHINA   (China)

^b CHONGQING UNIVERSITY OF EDUCATION   (China)

^c SOUTHWEST JIAOTONG UNIVERSITY   (China)

Author keywords

Bioactivity; Computational peptidology; Functional food; Peptide

Indexed keywords

BINDING ENERGY; BINS; BIOACTIVITY; ENZYME INHIBITION; ENZYMES; FOOD ADDITIVES; MOLECULAR MODELING; PEPTIDES; PROTEINS; QUANTUM THEORY;

ANGIOTENSIN I-CONVERTING ENZYME; ANTI-HYPERTENSIVE ACTIVITIES; ANTIHYPERTENSIVE EFFECT; BINDING AFFINITIES; COMPUTATIONAL PEPTIDOLOGY; POSITIVE CORRELATIONS; QUANTITATIVE STRUCTURE-ACTIVITY RELATIONSHIP MODELING; QUANTUM MECHANICS/MOLECULAR MECHANICS;

FUNCTIONAL FOOD;

AMINO ACID; ANTIHYPERTENSIVE AGENT; DIPEPTIDE; DIPEPTIDYL CARBOXYPEPTIDASE; PEPTIDE; TETRAPEPTIDE; TRIPEPTIDE;

AMINO ACID SEQUENCE; ANTIHYPERTENSIVE ACTIVITY; ARTICLE; BINDING AFFINITY; BIOLOGICAL ACTIVITY; BITTER TASTE; CRYSTAL STRUCTURE; ENZYME INHIBITION; FUNCTIONAL FOOD; MOLECULAR MECHANICS; PROTEIN STRUCTURE; QUANTITATIVE STRUCTURE ACTIVITY RELATION; QUANTUM MECHANICS;

EID: 84879468389     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.140     Document Type: Article

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