Optimization of process conditions for production of angiotensin I-converting enzyme (ACE) inhibitory peptides from vital wheat gluten using response surface methodology

Food Science and Biotechnology

Volumn 22, Issue 6, 2013, Pages 1531-1537

  Dadzie, Rosemond Godbless ^a   Ma, Haile ^a   Abano, Ernest Ekow ^a,b   Qu, Wenjuan ^a   Mao, Shuyun ^a  

^a JIANGSU UNIVERSITY   (China)

^b UNIVERSITY OF CAPE COAST   (Ghana)

Author keywords

ACE inhibitory activity; degree of hydrolysis; optimization; response surface methodology; vital wheat gluten

Indexed keywords

BEVERAGES; ENZYMES; OPTIMIZATION; PEPTIDES; SURFACE PROPERTIES;

ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; ANTI-HYPERTENSIVE ACTIVITIES; DEGREE OF HYDROLYSIS; FOOD AND BEVERAGE INDUSTRY; RESPONSE SURFACE METHODOLOGY; SUBSTRATE CONCENTRATIONS; WHEAT GLUTEN;

HYDROLYSIS;

EID: 84890898244     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0248-9     Document Type: Article

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