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Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein

A soy protein isolate was hydrolyzed with Alcalase(®), Flavourzyme(®) and their combination, and the resulting hydrolysates (A, F and A + F) were ultrafiltered and analyzed through SDS-PAGE. Fractions with MW < 1 kDa were investigated for their ACE-inhibitory activity, and the most active one (A...

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Detalles Bibliográficos
Autores principales:	Sangiorgio, Sara, Vidović, Nikolina, Boschin, Giovanna, Aiello, Gilda, Arcidiaco, Patrizia, Arnoldi, Anna, Morelli, Carlo F., Rabuffetti, Marco, Recca, Teresa, Scarabattoli, Letizia, Ubiali, Daniela, Speranza, Giovanna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455805/ https://www.ncbi.nlm.nih.gov/pubmed/36076853 http://dx.doi.org/10.3390/foods11172667

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