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Comparison of ACE inhibitory activity in skimmed goat and cow milk hydrolyzed by alcalase, flavourzyme, neutral protease and proteinase K Cover

Comparison of ACE inhibitory activity in skimmed goat and cow milk hydrolyzed by alcalase, flavourzyme, neutral protease and proteinase K

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 1 (June 2016)
By: Chunju Bao,  He Chen,  Li Chen,  Jili Cao and  Jiangpeng Meng  
Open Access
|Jun 2016

Authors

Chunju Bao

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

He Chen

chenhe419@gmail.com

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Li Chen

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

Jili Cao

Xi’an Oriental Dairy Co., Ltd., Xi’an, China

Jiangpeng Meng

Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an, China
DOI: https://doi.org/10.1515/aucft-2016-0006 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 77 - 84
Published on: Jun 18, 2016
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
goat and cow milk,
enzymatic hydrolysis,
ACE inhibitory peptides
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2016 Chunju Bao, He Chen, Li Chen, Jili Cao, Jiangpeng Meng, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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