ACE-inhibitory and antioxidant peptides from coconut cake albumin hydrolysates: purification, identification and synthesis-Reference-Cited by-同舟云学术

ACE-inhibitory and antioxidant peptides from coconut cake albumin hydrolysates: purification, identification and synthesis

Published:2019 Issue:11 Volume:9 Page:5925-5936
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Zheng Yajun¹²³⁴⁵^ORCID,Li Yan¹²³⁴⁵,Li Guifeng¹²³⁴

Affiliation:

1. College of Food Science

2. Shanxi Normal University

3. Linfen

4. China

5. College of Life Sciences and Food Engineering of Hebei Engineering University

Abstract

Three ACE-inhibitory and antioxidant peptides were identified from enzymatic hydrolysates of coconut cake albumin in the current study.

Funder

Shanxi Normal University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C8RA10269D

Reference44 articles.

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2. Angiotensin-I-converting enzyme (ACE)-inhibitory and antihypertensive properties of squid skin gelatin hydrolysates

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

4. An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress

5. Isolated Systolic Hypertension Is Characterized by Increased Aortic Stiffness and Endothelial Dysfunction

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