Angiotensin I-converting enzyme-inhibitory peptide fractions from albumin 1 and globulin as obtained of amaranth grain
- Author
- TOVAR-PEREZ, E. G1 ; GUERRERO-LEGARRETA, I1 ; FARRES-GONZALEZ, A2 ; SORIANO-SANTOS, J1
[1] Departamento Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco, No. 186, Col. Vicentina, Ap. P, 55-535, Deleg, Iztapalapa, CP 09340, México City, Mexico
[2] Departamento Alimentos y Biotecnología, Universidad Nacional Autónoma de México, Circuito Exterior s/n, Ciudad Universitaria, Col, Copilco, Ap. P. 70-367, Deleg. Coyoacán, CP 04510, México City, Mexico - Source
Food chemistry. 2009, Vol 116, Num 2, pp 437-444, 8 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Albumin 1 Alcalase Amaranth Antihypertensive Globulin IC50 Peptides Protein hydrolysates
- Keyword (fr)
- Albumine Amarante Angiotensine Céréale Enzyme Globuline Hydrolysat Peptide Protéine Pseudocéréale
- Keyword (en)
- Albumin Amaranth Angiotensin Cereal Enzyme Globulin Hydrolysate Peptides Protein Pseudocereals
- Keyword (es)
- Albúmina Amaranto Angiotensina Cereal Enzima Globulina Hidrolisado Péptido Proteína Seudocereales
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21506724
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.02.062 
https://dx.doi.org/10.1016/j.foodchem.2009.02.062
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