✦ LIBER ✦

Enhancement of angiotensin I converting enzyme inhibitory activity and improvement of the emulsifying and foaming properties of corn gluten hydrolysate using ultrafiltration membranes

✍ Scribed by JinMan Kim; JongHyun Whang; HyungJoo Suh

Book ID: 105898721
Publisher: Springer
Year: 2004
Tongue: English
Weight: 249 KB
Volume: 218
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-003-0825-x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Angiotensin-I converting enzyme inhibito

Angiotensin-I converting enzyme inhibitory and antioxidant activities of peptide fractions extracted by ultrafiltration of cowpea Vigna unguiculata hydrolysates

✍ Maira R Segura Campos; Luis A Chel Guerrero; David A Betancur Ancona 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 185 KB

## Abstract **BACKGROUND:** Enzymatic proteolysis of food proteins is used to produce peptide fractions with the potential to act as physiological modulators. Fractionation of these proteins by ultrafiltration results in fractions rich in small peptides with the potential to act as functional food

Influence of degree of hydrolysis on fun

Influence of degree of hydrolysis on functional properties and angiotensin I-converting enzyme-inhibitory activity of protein hydrolysates from cuttlefish (Sepia officinalis) by-products

✍ Rafik Balti; Ali Bougatef; Nedra El-Hadj Ali; Dorra Zekri; Ahmed Barkia; Moncef 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 191 KB 👁 1 views