Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking study-Reference-Cited by-同舟云学术

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Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking study

Published:2016-05 Issue: Volume:199 Page:140-149
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Qiongying,Du Jinjuan,Jia Junqiang,Kuang Cong

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes;Adler-Nissen;Journal of Chemical Technology and Biotechnology,1984

2. Angiotensin I-converting enzyme (ACE) inhibitory activities of sardinelle (Sardinella aurita) by-products protein hydrolysates obtained by treatment with microbial and visceral fish serine proteases;Bougatef;Food Chemistry,2008

3. ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins;Chale;Process Biochemistry,2014

4. Effect of varying chain length between P-1 and P-1 ’ position of tripeptidomimics on activity of angiotensin-converting enzyme inhibitors;Chaudhary;Bioorganic & Medicinal Chemistry Letters,2009

5. Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization;Chen;Journal of Functional Foods,2013

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