Generation and identification of angiotensin converting enzyme (ACE) inhibitory peptides from a brewers’ spent grain protein isolate-Reference-Cited by-同舟云学术

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Generation and identification of angiotensin converting enzyme (ACE) inhibitory peptides from a brewers’ spent grain protein isolate

Published:2015-06 Issue: Volume:176 Page:64-71
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Connolly Alan,O’Keeffe Martina B.,Piggott Charles O.,Nongonierma Alice B.,FitzGerald Richard J.

Funder

Food Institutional Research Measure

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension;Aihara;Journal of the American College of Nutrition,2005

3. Global status report on noncommunicable diseases 2010;Alwan,2011

4. Nine novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) muscle protein hydrolysates and antihypertensive effect of the potent active peptide in spontaneously hypertensive rats;Balti;Food Chemistry,2015

5. Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition;Barbana;Food Chemistry,2011

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