| Primary information |
|---|
| FMDB_ID | FMDB2126 |
| PMID | NA |
| Reference | schieber00 |
| Title | Characterization of oligo- and polypeptides isolated from Yogurt |
| Peptide Sequence | SPPEIN |
| Length | 6 |
| Food_Matrix | Yogurt |
| Protein Name | k-Casein |
| pH | 4.9 |
| Temperature | 44c |
| Incubation Time | 3h |
| Activity | NA |
| Experiment | NA |
| Model | NA |
| Assay for Activity Measurement | NA |
| Starter Culture | Streptococcus salivarius ssp. thermophilus (S. thermophilus) and Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus |
| Hydrolysis | NA |
| Method of Analysis | HPLC and A Pulsed-liquid Sequencer ESI-MS for selected peptide |
| M/Z ratio | NA |
| Mass | 655.7g/mol |
| IC50 | NA |