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Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits (Galtheria shallon) by enzymatic treatment with Pronase from Streptomyces griseus

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dc.contributor.authorRaikos, Vassilios
dc.contributor.authorHayes, Helen
dc.contributor.authorStead, David
dc.contributor.authorNi, He
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.date.accessioned2020-05-28T23:06:08Z
dc.date.available2020-05-28T23:06:08Z
dc.date.embargoedUntil2020-05-29
dc.date.issued2019-11
dc.descriptionThis work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).en
dc.description.statusPeer revieweden
dc.format.extent8
dc.format.extent362591
dc.identifier143619051
dc.identifier7608aab4-042b-43b8-9839-6359dd694c85
dc.identifier85066462031
dc.identifier000490171500001
dc.identifier.citationRaikos, V, Hayes, H, Stead, D & Ni, H 2019, 'Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits ( Galtheria shallon ) by enzymatic treatment with Pronase from Streptomyces griseus', International Journal of Food Science and Technology, vol. 54, no. 11, pp. 2975-2982. https://doi.org/10.1111/ijfs.14211en
dc.identifier.doi10.1111/ijfs.14211
dc.identifier.iss11en
dc.identifier.issn0950-5423
dc.identifier.otherMendeley: c873db9e-9760-3a4c-955b-aa46460c62ed
dc.identifier.otherORCID: /0000-0001-5186-2696/work/63243228
dc.identifier.otherORCID: /0000-0001-9268-5868/work/76974328
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173688
dc.identifier.urihttps://hdl.handle.net/2164/14389
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85066462031&partnerID=8YFLogxKen
dc.identifier.urlhttp://www.mendeley.com/research/angiotensinconverting-enzyme-inhibitory-activity-hydrolysates-generated-whey-protein-fortified-salalen
dc.identifier.vol54en
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technologyen
dc.subjectwhey proteinen
dc.subjectsalal berryen
dc.subjectproteaseen
dc.subjectpeptidesen
dc.subjectACE-inhibitionen
dc.subjectBIOACTIVE PEPTIDESen
dc.subjectMOLECULAR-STRUCTUREen
dc.subjectIDENTIFICATIONen
dc.subjectBETA-LACTOGLOBULINen
dc.subjectDIGESTIONen
dc.subjectOVINEen
dc.subjectCHEESE WHEYen
dc.subjectALBUMINen
dc.subjectYOGURTen
dc.subjectMILKen
dc.subjectR Medicine (General)en
dc.subjectFood Scienceen
dc.subjectIndustrial and Manufacturing Engineeringen
dc.subjectRural and Environmental Science and Analytical Services (RESAS)en
dc.subject.lccR1en
dc.titleAngiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits (Galtheria shallon) by enzymatic treatment with Pronase from Streptomyces griseusen
dc.typeJournal articleen

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