Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates

This study describes the characterisation of whey protein hydrolysates obtained from tryptic hydrolysis to assess their application as ingredients with angiotensin-converting-enzyme (ACE) inhibitory action. The levels of a-lactalbumin (alpha-la) and P-lactoglobulin (beta-lg) remaining after hydrolys...

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Bibliographic Details
Main Author: I. M. P. L. V. O. Ferreira (author)
Other Authors: O. Pinho (author), M. V. Mota (author), P. Tavares (author), A. Pereira (author), M. P. Gonçalves (author), D. Torres (author), C. Rocha (author), J. A. Teixeira (author)
Format: article
Language:eng
Published: 2007
Subjects:
Ciências da Saúde, Ciências da saúde
Health sciences, Health sciences
Online Access:https://hdl.handle.net/10216/99780
Country:Portugal
Oai:oai:repositorio-aberto.up.pt:10216/99780

Internet

https://hdl.handle.net/10216/99780

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