Welcome to Entry Card of Peptide
Details of FermFooDB_ID FMDB1005 |
| Primary information | |
|---|---|
| FMDB_ID | FMDB1005 |
| PMID | 18627167 |
| Reference | NA |
| Title | NA |
| Peptide Sequence | DPVAPLQRSGPEI |
| Length | 13 |
| Food_Matrix | wholemeal wheat flour sourdough |
| Protein Name | gliadin |
| pH | 3.5-3.9 |
| Temperature | 37c |
| Incubation Time | 24h |
| Activity | Ace-inhibitory |
| Experiment | In vitro |
| Model | NA |
| Assay for Activity Measurement | Spectrophotometric assay using HHL as substrate |
| Starter Culture | Lactobacillus alimentarius 15M, Lactobacillus breVis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B Lb. sanfranciscensis LS3, LS10, LS19, LS23, LS38, and LS47and Lc. lactis subsp. lactis PU1 |
| Hydrolysis | NA |
| Method of Analysis | nanoLC-ESI-MS/MS |
| M/Z ratio | 1149.6142 |
| Mass | NA |
| IC50 | 0.45 mg/mL |