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Yak milk casein as a functional ingredient: preparation and identification of angiotensin-I-converting enzyme inhibitory peptides.

  • 【作者】Jingli Jiang,Shangwu Chen,Fazheng Ren,Zhang Luo,Steve S Zeng
  • 【作者单位】; 1 China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China Organization-Enhanced Name(s) China Agricultural University ; 2 Chinese Minist Educ, Key Lab Funct Dairy, Beijing 100083, Peoples R China ; 3 Tibet Univ, Coll Agr & Anim Husb, Tibet 850000, Peoples R China Organization-Enhanced Name(s) Xizang Agriculture & Animal Husbandry College Tibet University
  • 【年份】2007
  • 【卷号】Vol.74 1
  • 【页码】18-25
  • 【ISSN】0022-0299
  • 【摘要】 Yak milk casein derived from Qula, a traditional Tibetan acid curd cheese, was hydrolyzed by six commercially available proteases . These hydrolysates were assayed for their inhibitory activity of Angiotensin-I-converting enzyme . The hydrolysates ob...
  • 【文献类型】 期刊
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