The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein
- Author
- JUNQIANG JIA1 ; HAILE MA1 2 3 ; WEIRUI ZHAO1 ; ZHENBIN WANG1 ; WANMIN TIAN1 ; LIN LUO1 ; RONGHAI HE1
[1] School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
[2] Jiangsu Provincial Research Center of Bio-process and Separation Engineering of Agri-products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
[3] School of Food and Biological Engineering, Henan University of Science and Technology, 48 Xiyuan Road, Luoyang 471003, China - Source
Food chemistry. 2010, Vol 119, Num 1, pp 336-342, 7 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
- ACE-inhibitory activity Defatted wheat germ Enzymatic hydrolysis Ultrasound
- Keyword (fr)
- Germe blé Hydrolyse Peptide Protéine Préparation Réaction enzymatique Ultrason Utilisation Produit céréalier
- Keyword (en)
- Wheat germ Hydrolysis Peptides Protein Preparation Enzymatic reaction Ultrasound Use Cereal product
- Keyword (es)
- Germen trigo Hidrólisis Péptido Proteína Preparación Reacción enzimática Ultrasonido Uso Producto de cereal
- 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
- 22918557
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.2009.06.036 
https://dx.doi.org/10.1016/j.foodchem.2009.06.036
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