Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose

Journal of the Science of Food and Agriculture

Volumn 95, Issue 1, 2015, Pages 66-71

  Hong, Xu ^a   Meng, Jun ^a   Lu, Rong Rong ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

ACE inhibitory activity; Casein hydrolysate; Maillard reaction; Xylose

Indexed keywords

CASEIN; CASEIN HYDROLYSATE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; PEPTIDE; XYLOSE;

CHEMISTRY; FUNCTIONAL FOOD; GLYCATION; HEAT; HYDROLYSIS; INFRARED SPECTROSCOPY;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; CASEINS; FUNCTIONAL FOOD; HOT TEMPERATURE; HYDROLYSIS; MAILLARD REACTION; PEPTIDES; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; XYLOSE;

EID: 84922776046     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6682     Document Type: Article

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