Angiotensin I-Converting Enzyme Inhibitory Effect of Chinese Soypaste Along Fermentation and Ripening: Contribution of Early Soybean Protein Borne Peptides and Late Maillard Reaction Products

Li Fengjuan Liu Wanlu Liu Yanhong Fang Yuanyuan Li Zhenjing Chen Mianhua Wang Changlu · 2016

阅读量：242

血管紧张素转换酶抑制

期刊名称：

International Journal of Food Properties 2016 年 19 卷 12 期

发表日期：

2016.12.01

摘要：

Angiotensin I-converting enzyme inhibitory effect of Chinese soypaste was investigated during 4-month fermentation and ripening. This effect increased significantly at early stage and reached a plateau until the end of ripening, with an IC