Home | My Profile | Contact Us
Research Trends Products  |   order gateway  |   author gateway  |   editor gateway  
Register | Forgot Password

Author Resources
 Author Gateway
 Article submission guidelines

Editor Resources
 Editor/Referee Gateway

 Regional Subscription Agents/Distributors
Current Topics in Peptide & Protein Research   Volumes    Volume 6 
Inhibition of angiotensin I converting enzyme (ACE) by peptides from fish muscle and cheese
Raymond Sørensen, Elisabeth Kildal, Leszek Stepaniak, Terje Sørhaug
Pages: 101 - 104
Number of pages: 4
Current Topics in Peptide & Protein Research
Volume 6 

Copyright © 2004 Research Trends. All rights reserved


Water extracts of hydrolyzates obtained by the incubation of homogenized cod, salmon or trout muscle at pH 4.0 with pepsin followed by the incubation at pH 7.5 with trypsin or autolyzates from the same fish species incubated without exogenous enzyme, water extracts from Norwegian naturally-fermented trout (“rakfisk”) muscle and water extracts of cheeses inhibited angiotensin I converting enzyme (ACE). Inhibition by fish hydrolyzate or extracts from Cheddar and Norvegia cheeses were similar and stronger than by extracts from fish autolyzates or extracts from rakfisk. Peptides from cod hydrolyzate and autolyzate were fractionated by gel filtration chromatography and by reversed-phase-HPLC; ACE inhibition was demonstrated by peptides having an apparent molecular mass in the range ca 1000 to >2000 Da and of various hydrophobicity.

Buy this Article


Buy this article
Buy this volume
Subscribe to this title
Shopping Cart

Quick Links
Search Products
Browse in Alphabetical Order : Journals
Browse by Subject Classification : Journals

Ordering Information Ordering Information
Downloadable forms Downloadable Forms