| Primary information |
|---|
| FMDB_ID | FMDB1032 |
| PMID | NA |
| Reference | zhao13 |
| Title | Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers |
| Peptide Sequence | LQP |
| Length | 3 |
| Food_Matrix | rye malt gluten sourdough |
| Protein Name | NA |
| pH | NA |
| Temperature | 37c |
| Incubation Time | 96h |
| Activity | Ace-inhibitory |
| Experiment | NA |
| Model | NA |
| Assay for Activity Measurement | NA |
| Starter Culture | Lactobacillus reuteri TMW1.106 |
| Hydrolysis | peptidases |
| Method of Analysis | LC-MS/MS |
| M/Z ratio | NA |
| Mass | NA |
| IC50 | 2umol/l |