Characterization of the antioxidant and angiotensin I-converting enzyme inhibitory activities of lizardfish Saurida wanieso viscera sauce and their correlation with the amino acid profiles-Reference-Cited by-同舟云学术

Characterization of the antioxidant and angiotensin I-converting enzyme inhibitory activities of lizardfish Saurida wanieso viscera sauce and their correlation with the amino acid profiles

Published:2022-10-11 Issue:6 Volume:88 Page:831-843
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Zhong Chan,Geng Jie-Ting^ORCID,Okazaki Emiko,Osako Kazufumi

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

https://link.springer.com/content/pdf/10.1007/s12562-022-01643-9.pdf

Reference43 articles.

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3. Cian RE, Vioque J, Drago SR (2015) Structure-mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH. Food Res Int 69:216–223. https://doi.org/10.1016/j.foodres.2014.12.036

4. Ding Q, Sheikh AR, Chen Q, Hu Y, Sun N, Su X, Luo L, Ma H, He R (2021) Understanding the mechanism for the structure-activity relationship of food-derived ACEI peptides. Food Rev Int. https://doi.org/10.1080/87559129.2021.1936005

5. Geng JT, Kaido T, Kasukawa M, Zhong C, Sun LC, Okazaki E, Osako K (2015) Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying. Food Chem 176:158–166. https://doi.org/10.1016/j.foodchem.2014.12.029

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