Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production
Author:
Affiliation:
1. Beijing Laboratory for Food Quality and Safety
2. Beijing Technology & Business University (BTBU)
3. Beijing 100048
4. PR China
5. Beijing Advanced Innovation Center for Food Nutrition and Human Health
Abstract
Two tripeptides with ACE inhibitory activity were isolated from Jiupei (the raw material of Baijiu) distillation.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2018/RA/C8RA07251E
Reference40 articles.
1. Effect of Fermentation Processing on the Flavor of Baijiu
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3. Metabolites profile of Gualou Xiebai Baijiu decoction (a classical traditional Chinese medicine prescription) in rats by ultra-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry
4. Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu
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