Combined effect of ultrasound and enzymatic treatments on production of ACE inhibitory peptides from wheat germ protein

Journal of Food Processing and Preservation

Volumn 38, Issue 4, 2014, Pages 1632-1640

  Huang, L ^a,b   Liu, B ^c   Ma, H ^a,b   Zhang, X ^a  

^a JIANGSU UNIVERSITY   (China)

^b Physical Processing of Agricultural Products Key Lab of Jiangsu Province   (China)

^c CHINESE ACADEMY OF AGRICULTURAL MECHANIZATION SCIENCES   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BLOOD PRESSURE; ENZYMATIC HYDROLYSIS; ENZYME INHIBITION; PEPTIDES; ULTRASONICS;

ACE INHIBITORY PEPTIDES; ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; ENZYMATIC HYDROLYSIS CONDITIONS; RESPONSE SURFACE METHODOLOGY; SINGLE-FACTOR EXPERIMENTS; SUBSTRATE CONCENTRATIONS; ULTRASONIC PRETREATMENT;

ENZYME ACTIVITY;

TRITICUM AESTIVUM;

EID: 84904801268     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12125     Document Type: Article

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