Preparation of ovine and caprine β-lactoglobulin hydrolysates with ACE-inhibitory activity. Identification of active peptides from caprine β-lactoglobulin hydrolysed with thermolysin-Reference-Cited by-同舟云学术

Preparation of ovine and caprine β-lactoglobulin hydrolysates with ACE-inhibitory activity. Identification of active peptides from caprine β-lactoglobulin hydrolysed with thermolysin

Published:2002-01 Issue:10 Volume:12 Page:805-812
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Hernández-Ledesma Blanca,Recio Isidra,Ramos Mercedes,Amigo Lourdes

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

1. New derivation of the inhibitory activity against angiotensin converting enzyme (ACE) from sweet cheese whey;Abubakar;Tohoku Journal of Agricultural Research,1996

2. Structural analysis of new antihypertensive peptides derived from cheese whey protein by proteinase K digestion;Abubakar;Journal of Dairy Science,1998

3. Identification of the bactericidal domain of lactoferrin;Bellamy;Biochimica et Biophysica Acta,1992

4. Whey from waste to gold;Blendford;International Food Ingredients,1996

5. Bordenave, S., Sannier, F., & Piot, J. M. (2000). Goat whey and anti-hypertensive activities. Proceedings of the seventh international conference on goats, tours. France, May 15–18.

Cited by 120 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sustainable extraction of proteins from lime peels using ultrasound, deep eutectic solvents, and pressurized liquids, as a source of bioactive peptides;Food Chemistry;2024-11

2. Production and characterization of anti‐hypertensive and anti‐diabetic peptides from fermented sheep milk with anti‐inflammatory activity: in vitro and molecular docking studies;Journal of the Science of Food and Agriculture;2024-06-10

3. Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti”;Dietetics;2024-01-16

4. Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation;Food Chemistry: X;2023-06

5. Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study;Fermentation;2023-03-10