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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| Outros Autores: | , , , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2007
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/99780 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/99780 |