【作者】Jingli Jiang，Shangwu Chen，Fazheng Ren，Zhang Luo，Steve S Zeng
【作者单位】1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Key Laboratory of Functional Dairy of Chinese Ministry of Education, Beijing 100083, China;3College of Agricultural and Animal Husbandry, Tibet University, Tibet 850000, China;4School of Agriculture & Applied Sciences, Langston University, Oklahoma 73050, USA
【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...
