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ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes

Giovanna Boschin1, Graziana Maria Scigliuolo, Donatella Resta

  • 1Laboratory of Food Chemistry and Mass Spectrometry, Department of Pharmaceutical Sciences, Università degli Studi di Milano, via Mangiagalli 25, 20133 Milano, Italy.

Food Chemistry
|October 17, 2013
PubMed

Keywords:
ACEAngiotensin converting enzyme (ACE) inhibitorsBSAE/SEnzymatic protein hydrolysatesHAHHLHLHippuric acidHypertensionLPILegumesLupinPepsinProtein isolatesSDS–PAGETPEangiotensinconverting enzymebovin serum albuminenzyme/substratehippuric acidhippuryl-histidyl-leucinehistidyl-leucinelupin protein isolatesodium dodecyl sulphate–polyacrylamide gel electrophoresistotal protein extract

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