Enhancement of angiotensin converting enzyme (ACE) inhibitory activity of walnut peptides: Insights into the effect of ultrasound on protein structure and peptide function
This study investigated the effect of ultrasound on structure of walnut protein (WP) and the release of angiotensin converting enzyme (ACE) inhibitory peptides during protein hydrolysis. The protein structure of WP was observed by fourier transform infrared (FTIR), ultraviolet–visible (UV–Vis) spect...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000474 |
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