Welcome to Entry Card of Peptide
Details of FermFooDB_ID FMDB999 |
Primary information | |
---|---|
FMDB_ID | FMDB999 |
PMID | 18627167 |
Reference | NA |
Title | NA |
Peptide Sequence | QILLPRPGQAA |
Length | 11 |
Food_Matrix | wholemeal wheat flour sourdough |
Protein Name | gliadin |
pH | 3.5-3.9 |
Temperature | 37c |
Incubation Time | 24h |
Activity | Ace-inhibitory |
Experiment | In vitro |
Model | NA |
Assay for Activity Measurement | Spectrophotometric assay using HHL as substrate |
Starter Culture | Lactobacillus alimentarius 15M, Lactobacillus breVis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B Lb. sanfranciscensis LS3, LS10, LS19, LS23, LS38, and LS47and Lc. lactis subsp. lactis PU1 |
Hydrolysis | NA |
Method of Analysis | nanoLC-ESI-MS/MS |
M/Z ratio | NA |
Mass | 1162.6822 |
IC50 | 0.19 mg/mL |