ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme-Reference-Cited by-同舟云学术

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ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme

Published:2012-12 Issue:3 Volume:135 Page:1245-1252
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rao Shengqi,Sun Jun,Liu Yuntao,Zeng Huawei,Su Yujie,Yang Yanjun

Funder

National 863 Programs of China

Doctoral Research Funds of Jiangnan University

Graduate Education Innovation Project in Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Risk assessment of carcinogens in food;Barlow;Toxicology and Applied Pharmacology,2010

2. Structural analysis of antioxidative peptides from soybean β-conglycinin;Chen;Journal of Agricultural and Food Chemistry,1995

3. Binding of peptide substrates and inhibitors of angiotensin-converting enzyme. Importance of the COOH-terminal dipeptide sequence;Cheung;Journal of Biological Chemistry,1980

4. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung;Cushman;Biochemical Pharmacology,1971

5. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis;Davalos;Journal of Food Protection,2004

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