| Primary information |
|---|
| FMDB_ID | FMDB203 |
| PMID | NA |
| Reference | quan08 |
| Title | Heat treatment resulted in an increase in oral viscosity Angiotensin Iconverting enzyme inhibitory peptides in skim Milk fermented with Lactobacillus helveticus 130B4 from camel Milk in Inner Mongolia, China |
| Peptide Sequence | AIPPKKNQD |
| Length | 9 |
| Food_Matrix | Skimmed Milk |
| Protein Name | k-Casein |
| pH | 4.6 |
| Temperature | 37 C |
| Incubation Time | 72h |
| Activity | Ace-inhibitory |
| Experiment | In vitro |
| Model | NA |
| Assay for Activity Measurement | Spectrophotometric assay using HHL as substate |
| Starter Culture | Lactobacillus helveticus 130B4 |
| Hydrolysis | NA |
| Method of Analysis | LC-ESI-MS/MS |
| M/Z ratio | NA |
| Mass | NA |
| IC50 | 19.9Umol/l |