ACE-inhibitory peptides production from defatted wheat germ protein by continuous coupling of enzymatic hydrolysis and membrane separation: Modeling and experimental studies

Author:

Qu Wenjuan,Ma Haile,Zhao Weirui,Pan Zhongli

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Environmental Chemistry,General Chemistry

Reference27 articles.

1. Nutritive and functional properties of wheat germ;Amadò;Int. Food Ingredients,1992

2. Depressor effect of wheat germ hydrolysate and its novel angiotensin I-converting enzyme inhibitory peptide, Ile-Val-Tyr, and the metabolism in rat and human plasma;Matsui;Biol. Pharm. Bull.,2000

3. Bioactive peptides derived from food proteins preventing lifestyle-related diseases;Yoshikawa;Biofactors,2000

4. The angiotensin converting enzyme (ACE);Coates;Int. J. Biochem. Cell Biol.,2003

5. Peptide inhibitors of angiotensin I-converting enzyme in digests of gelatin by bacterial collagenase;Oshima;Biochem. Biophys. Acta,1979

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