Angiotensin I-converting enzyme inhibitory peptides in skim milk fermented with Lactobacillus helveticus 130B4 from camel milk in Inner Mongolia, China

By Shuang Quan, H. Tsuda, T. Miyamoto. 2008

108 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/48ea25741ce5048a7311a02475960b21d481e890

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Hamad A. Al Kanhal
2. O. A. Haj

In Food Science

1. Hamad A. Al Kanhal
2. O. A. Haj

In Molecular Biology

1. Hamad A. Al Kanhal
2. O. A. Haj

Citations in the corpus

• Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species (2009, background): “Fish and meat [8–10], milk and dairy products [11–13], egg [14], corn [15–17], wheat [9, 18] were described as precursors of ACE inhibitory peptides.”
• Compositional, technological and nutritional aspects of dromedary camel milk (2010, methodology): “Lactobacillus helveticus 130B4 was used to release the ACE-inhibitory peptides from camel milk proteins; the amino acid sequence was identified as Ala-Ile-ProPro-Lys-Lys-Asn-Gln-Asp (Quan et al., 2008).”