Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides-Reference-Cited by-同舟云学术

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Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides

Published:2013-12 Issue:3 Volume:141 Page:2343-2354
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Yuhao,Olsen Karsten,Grossi Alberto,Otte Jeanette

Funder

Chinese Government

the Danish Strategic Research Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference53 articles.

1. Antioxidant activity of several marine skin gelatins;Aleman;LWT – Food Science and Technology,2011

2. Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate;Aleman;Food Chemistry,2011

3. Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins;Arihara;Meat Science,2001

4. Food Chemistry;Belitz,2009

5. Structure and function of cartilage collagens;Bruckner;Microscopy Research and Technique,1994

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