LC-Q-TOF/MS based identification and in silico verification of ACE-inhibitory peptides in Giresun (Turkey) hazelnut cakes

Hazelnut ( Corylus avellana L.) cakes represent are a rich source of proteins. In an effort to valorize industrially cold-pressed hazelnut cakes, angiotensin-converting enzyme (ACE) inhibitory characteristics of hazelnut protein hydrolysates were evaluated. Trypsin, chymotrypsin and thermolysin hydr...

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Veröffentlicht in:	European food research & technology 2021-05, Vol.247 (5), p.1189-1198
Hauptverfasser:	Çağlar, Ahmet Furkan, Çakır, Bilal, Gülseren, İbrahim
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Analytical Chemistry Angiotensin Binding Biotechnology Cakes Chemistry Chemistry and Materials Science Chromatography Chymotrypsin Food Science Forestry Hazelnuts Hydrolysates Liquid chromatography Mass spectrometry Mass spectroscopy Original Paper Peptides Peptidyl-dipeptidase A Proteins Proteolysis Quadrupoles Thermolysin Toxicity Trypsin
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