Purification and identification of angiotensin I-converting enzyme inhibitory peptides from fermented walnut residues-Reference-Cited by-同舟云学术

Purification and identification of angiotensin I-converting enzyme inhibitory peptides from fermented walnut residues

Published:2017-12-31 Issue:sup3 Volume:20 Page:S3326-S3333
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zheng Xiao¹,Li Dong Sheng²,Ding Ke³

Affiliation:

1. College of Physical Education and Health, Chongqing Three Gorges University, Chongqing, People’s Republic of China

2. Chengdu Jin Kai Biological Technology Co., Ltd, Chengdu, People’s Republic of China

3. College of Bioengineering, Chongqing University, Chongqing, People’s Republic of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1258574

Reference33 articles.

1. Global burden of blood-pressure-related disease, 2001

2. Wang, H.; Meng, F.; Yin, L.; et al. Changes of Composition and Angiotensin I-Converting Enzyme (ACE)-inhibitory activity during Douchi fermentation. International Journal of Food Properties 2016, 19(11), 2408–2416.

3. Li, F.; Liu, W.; Yamaki, K.; et al. Angiotensin I-Converting Enzyme Inhibitory Effect of Chinese Soypaste along Fermentation and Ripening: Contribution of Early Soybean Protein Borne Peptides and Late Maillard Reaction Products. International Journal of Food Properties 2016, 19(12), 2805–2816.

4. Brugts, J.J.; Hisatomi, A.; Remme, W.; Brugts, J.J.; et al. The Incidence and Clinical Predictors of ACE-inhibitor Induced Dry Cough by Perindopril in 27,492 Patients with Vascular Disease. International Journal of Cardiology 2014, http://dx.doi.org/10.1016/j.ijcard. 2014.07.108.

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