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

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

A soy protein isolate was hydrolyzed with Alcalase<sup>®</sup>, Flavourzyme<sup>®</sup> 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-inhibi...

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Bibliographic Details
Main Authors: Sara Sangiorgio, Nikolina Vidović, Giovanna Boschin, Gilda Aiello, Patrizia Arcidiaco, Anna Arnoldi, Carlo F. Morelli, Marco Rabuffetti, Teresa Recca, Letizia Scarabattoli, Daniela Ubiali, Giovanna Speranza
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
soybean protein hydrolysate
ACE inhibitor
peptide synthesis
Lineweaver–Burk plot
simulated gastrointestinal digestion
functional food
Online Access:https://www.mdpi.com/2304-8158/11/17/2667

Internet

https://www.mdpi.com/2304-8158/11/17/2667

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