Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate
Author:
Affiliation:
1. Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada R3T 2N2
2. Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada R3T 6C5
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf102538g
Reference39 articles.
1. Production of Lactoferricin and Other Cationic Peptides from Food Grade Bovine Lactoferrin with Various Iron Saturation Levels
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3. Effect of Wheat Gluten Hydrolysate on the Immune System in Healthy Human Subjects
4. Effects of an ace-inhibitory agent, katsuobushi oligopeptide, in the spontaneously hypertensive rat and in borderline and mildly hypertensive subjects
5. Antihypertensive effect of Valyl-Tyrosine, a short chain peptide derived from sardine muscle hydrolyzate, on mild hypertensive subjects
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