Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits ( Galtheria shallon ) by enzymatic treatment with Pronase from Streptomyces griseus-Reference-Cited by-同舟云学术

Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits ( Galtheria shallon ) by enzymatic treatment with Pronase from Streptomyces griseus

Published:2019-05-29 Issue:11 Volume:54 Page:2975-2982
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Raikos Vassilios¹^ORCID,Hays Helen¹,Stead David¹,Ni He²

Affiliation:

1. Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK

2. Guangdong Provincial Key Lab of Biotechnology for Plant Development School of Life Sciences South China Normal University Guangzhou510631China

Funder

Rural and Environment Science and Analytical Services Division

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14211

Reference46 articles.

1. Antibacterial peptides derived from caprine whey proteins, by digestion with human gastrointestinal juice

2. Whey as a source of peptides with remarkable biological activities

3. Membrane fractionation of milk: state of the art and challenges

4. Polyphenol/Peptide Binding and Precipitation

5. Angiotensin I-converting-enzyme (ACE)-inhibitory activity of tryptic peptides of ovine β-lactoglobulin and of milk yoghurts obtained by using different starters

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