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Details of FermFooDB_ID FMDB1995
Primary information
FMDB_IDFMDB1995
PMID19994857
ReferenceNA
TitleNA
Peptide SequenceGW
Length2
Food_MatrixFermented soyabean seasoning
Protein NameNA
pHNA
Temperature26 to 40C
Incubation TimeSteamed soyabean and raosted wheat inoculated with seed starter and cultivated for 3 days called Shoyu koji and then to it puffed soyabean was added in brine. The product called Moromi was then fermented for 5 days at 45 C
ActivityAce-inhibitory;Anti-hypertensive
ExperimentIn vitro and In vivo
ModelSHR
Assay for Activity MeasurementACE color kit and Spectrophotometric assay using HHL as substate
Starter CultureTane koji, rich in conidia of A. sojae
HydrolysisNA
Method of AnalysisLC-MS/MS
M/Z ratioNA
MassNA
IC5030 microM