Preparation and stability of angiotensin-I-converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Wuyi rock tea residues

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-09-09 DOI:10.1080/19476337.2024.2401032

Xiaoliang Cao, Huiyuan Zhou, Jindong Xie, Linxia Huang, Songbin Guo, Zexiao Zhang, Qun Chen, Chun Meng, Feng Zhang, Jing Hong

引用次数: 0

Abstract

Wuyi rock tea residues, generated after brewing or aroma extraction, are rich in nutrients. This study aimed to prepare ACE inhibitory peptides from the protein hydrolysate of Wuyi rock tea residue...

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从武夷岩茶残渣水解蛋白中制备血管紧张素-I-转化酶（ACE）抑制肽及其稳定性

武夷岩茶在冲泡或萃取香气后产生的茶渣富含营养物质。本研究旨在从武夷岩茶茶渣蛋白水解物中制备 ACE 抑制肽...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.