Angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven- and freeze-dried protein hydrolysate from fresh water fish (Cirrhinus mrigala)

Food Chemistry

Volumn 206, Issue , 2016, Pages 210-216

  Elavarasan, K ^a   Shamasundar, B A ^a   Badii, Faraha ^b   Howell, Nazlin ^b  

^a University   (India)

^b UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

ACE inhibitory activity; Bioactive peptide; FT IR spectra; Mrigal protein hydrolysate; Oven drying

Indexed keywords

ENZYMES; FINITE DIFFERENCE METHOD; FISH; HYDROLYSIS; OVENS; PEPTIDES; STRUCTURAL PROPERTIES; WATER;

ACE-INHIBITORY ACTIVITY; BIOACTIVE PEPTIDES; FT-IR SPECTRUM; OVEN DRYING; PROTEIN HYDROLYSATE;

PROTEINS;

DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; ESSENTIAL AMINO ACID; PANCREATIN; PAPAIN; PEPSIN A; PROTEIN HYDROLYSATE; AMINO ACID; DIPEPTIDYL CARBOXYPEPTIDASE; FRESH WATER;

AMINO ACID COMPOSITION; ARTICLE; BETA SHEET; CIRRHINUS MRIGALA; FREEZE DRYING; HYDROLYSIS; HYDROPHILICITY; HYDROPHOBICITY; IC50; INFRARED SPECTROSCOPY; MOLECULAR WEIGHT; NONHUMAN; OVEN DRYING; ANALYSIS; ANIMAL; CHEMISTRY; COMPARATIVE STUDY; CYPRINIDAE; FOOD HANDLING; METABOLISM; PROCEDURES; SEA FOOD;

AMINO ACIDS; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; CYPRINIDAE; FOOD HANDLING; FREEZE DRYING; FRESH WATER; INHIBITORY CONCENTRATION 50; MOLECULAR WEIGHT; PANCREATIN; PAPAIN; PEPSIN A; PEPTIDYL-DIPEPTIDASE A; PROTEIN HYDROLYSATES; SEAFOOD; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84961655009     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.047     Document Type: Article

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