Separation and identification of ACE inhibitory peptides from defatted walnut meal

The peptide obtained from walnut protein enzymatic hydrolysate had high ACE inhibitory activity. Through centrifugation, ultrafiltration, gel chromatography and high performance liquid chromatography (HPLC), the walnut oligo-peptide, which was denoted as P4-c with high ACE inhibitory activity was ob...

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Veröffentlicht in:	European food research & technology 2020-10, Vol.246 (10), p.2029-2038
Hauptverfasser:	Chen, Yonghao, Li, Jun, Dong, Ningguang, Zhang, Yunqi, Lu, Xiaodan, Hao, Yanbin, Qi, Jianxun
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Amino acids Analytical Chemistry Biotechnology Centrifugation Chemistry Chemistry and Materials Science Chromatography Food Science Forestry Gel chromatography High performance liquid chromatography Hydrophobicity Ionic mobility Liquid chromatography Mass spectrometry Mass spectroscopy Original Paper Peptides Ultrafiltration Walnuts
Online-Zugang:	Volltext
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