Angiotensin Converting Enzyme Inhibitory Activity of Soy Protein Subjected to Selective Hydrolysis and Thermal Processing-Reference-Cited by-同舟云学术

Angiotensin Converting Enzyme Inhibitory Activity of Soy Protein Subjected to Selective Hydrolysis and Thermal Processing

Published:2013-03-29 Issue:14 Volume:61 Page:3460-3467
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Margatan Wynnie¹,Ruud Kirsten¹,Wang Qian¹,Markowski Todd²,Ismail Baraem¹

Affiliation:

1. Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108-1038, United States

2. Center for Mass Spectrometry & Proteomics, Biochemistry, Molecular Biology & Biophysics, University of Minnesota, 1479 Gortner Avenue, St. Paul, Minnesota 55108, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4001555

Reference40 articles.

1. Angiotensin Converting Enzyme (ACE) Inhibitory Peptides: Production and Implementation of Functional Food

2. Antihypertensive peptides: Production, bioavailability and incorporation into foods

3. Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System

4. Anticancer activity of hydrophobic peptides from soy proteins

5. Hypotensive and Physiological Effect of Angiotensin Converting Enzyme Inhibitory Peptides Derived from Soy Protein on Spontaneously Hypertensive Rats

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