Primary information |
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FMDB_ID | FMDB1037 |
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 | LPP |
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 | 9.6umol/l |