Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion

Food Chemistry

Volumn 161, Issue , 2014, Pages 305-311

  Escudero, Elizabeth ^a   Mora, Leticia ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

ACE inhibitory peptides; Dry cured ham; Gastrointestinal digestion; Mass spectrometry; Processing

Indexed keywords

CURING; DRYING; MASS SPECTROMETRY; MEATS; PROCESSING;

ACE INHIBITORY PEPTIDES; ACE-INHIBITORY; ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; DRY-CURED HAM; GASTROINTESTINAL DIGESTION; IN-VITRO DIGESTIONS; INHIBITORY PEPTIDES;

PEPTIDES;

ANGIOTENSIN I CONVERTING ENZYME INHIBITORY PEPTIDE; PEPTIDE; PROTEOME; UNCLASSIFIED DRUG; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR;

ARTICLE; CONTROLLED STUDY; DIGESTION; HEAT TREATMENT; IC 50; IN VITRO STUDY; LIQUID CHROMATOGRAPHY; NONHUMAN; PEPTIDE SYNTHESIS; PROTEIN PROCESSING; PROTEIN STABILITY; TANDEM MASS SPECTROMETRY; TEMPERATURE SENSITIVITY; AMINO ACID SEQUENCE; ANALYSIS; ANIMAL; CHEMISTRY; FOOD HANDLING; HEAT; MEAT; PIG;

AMINO ACID SEQUENCE; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; DIGESTION; FOOD HANDLING; HOT TEMPERATURE; IN VITRO TECHNIQUES; MEAT PRODUCTS; PEPTIDES; SWINE; TANDEM MASS SPECTROMETRY;

EID: 84899625272     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.117     Document Type: Article

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