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The Impact of Fermentation and In Vitro Digestion on the Formation of Angiotensin-I-Converting Enzyme Inhibitory Activity from Pea and Whey Protein

✍ Scribed by V. Vermeirssen; J. Van Camp; K. Decroos; L. Van Wijmelbeke; W. Verstraete

Book ID
117975523
Publisher
American Dairy Science Association
Year
2003
Tongue
English
Weight
237 KB
Volume
86
Category
Article
ISSN
0022-0302

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Fractionation of angiotensin I convertin
Fractionation of angiotensin I converting enzyme inhibitory activity from pea and whey protein in vitro gastrointestinal digests
✍ Vanessa Vermeirssen; John Van Camp; Willy Verstraete πŸ“‚ Article πŸ“… 2005 πŸ› John Wiley and Sons 🌐 English βš– 135 KB

## Abstract __In vitro__ gastrointestinal digestion of pea and whey protein produced high angiotensin I converting enzyme (ACE) inhibitory activity with IC~50~ values of 0.070 and 0.041 mg protein ml^βˆ’1^ respectively. Ultrafiltration/centrifugation using a membrane with a molecular weight cut‐off o