Year: 2012
Type: book-chapter
Abstract: SBP (mm Hg) <Enzymatic hydrolysate> FFVAPFPEVFGK s1-casein Trypsin 77 100 -13.0 AVPYPQR β-casein Trypsin 15 100 -10.0 TTMPLW s1-casein Trypsin 16 100 -13.6 LKPNM Aldolase Thermolysin 2.4 60 -23 LKP Aldolase Chicken muscle 0.32 60 -18 IPA β-lactogloblin Proteinase K 141 8 -31 VYPFPG β-casein Proteinase K 221 8 -22 GKP β-microglobulin Proteinase K 352 8 -26 FP β-casein, albumin Proteinase K 315 8 -27 YKVPQL s1-casein Proteinase 22 1 -12.5 <Fermented products> RF Sake lees Brewing ND 100 -17 VW Sake lees Brewing 1.4 100 -10 YW Sake lees Brewing 10.5 100 -28 VY Sake Brewing 7.1 100 -31 IYPRY Sake Brewing 4.1 100 -19 VPP β-casein Fermentation 9 1.6 -20 IPP βand κ -casein Fermentation 5 1 -15.1 YP s1, βand κ-casein Fermentation 720 1 -27.4ND: Not described * IC50: Peptide concentration that shows 50% inhibition of ACE activity * * * SBP: systolic blood pressure of spontaneously hypertensive rat * ACEI activity: Peptides that show 50% inhibition of ACE activity was defined as one unit.
Source: InTech eBooks
DOI: 10.5772/28695
Authors: Taketo Wakai, Naoyuki Yamamoto
Institution: Calpis Co., Ltd. (Japan)
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W1489000026