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Updated: Jun 14, 2025

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葡萄末蛋白质水解酸的型特征分析和生物活性

Franziska Knuf1, Rita Caspers-Weiffenbach1, Andreas Schieber1

  • 1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany.

Food chemistry
|September 5, 2024
PubMed
概括

葡萄末蛋白质水解剂显示出作为天然抗高血压和抗菌剂的潜力. 芳香酶酶产生了最强的解剂,抑制了血管酶转化酶和细菌生长.

关键词:
ангиотензин I 转化酶 抑制活性 的活性.抗微生物活性 抗微生物活性生物活性酸是一种生物活性酸.酶性水解是一种酶性水解.葡萄的葡萄汁是葡萄的葡萄汁.

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