| Primary information |
|---|
| FMDB_ID | FMDB204 |
| PMID | NA |
| Reference | pan10 |
| Title | Optimization of sour Milk fermentation for the production of ACE-inhibitory peptides and purification of a novel peptide from Whey protein hydrolysate |
| Peptide Sequence | RLSFNP |
| Length | 6 |
| Food_Matrix | Whey protein |
| Protein Name | Bovine Beta lactoglobulin |
| pH | 7.5 |
| Temperature | 39C |
| Incubation Time | 20h |
| Activity | Ace-inhibitory |
| Experiment | In vitro |
| Model | NA |
| Assay for Activity Measurement | Spectrophotometric asay using HHL as substrate |
| Starter Culture | Lb. helveticus LB10 |
| Hydrolysis | proteinase and peptidase |
| Method of Analysis | RPHLC &triple-quadruple mas spectrometer ESI-MS/MS |
| M/Z ratio | NA |
| Mass | 732.84Da |
| IC50 | 177.39 μm. |