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Release of Angiotensin-Converting Enzyme (ACE) and Dipeptidyl Peptidase-IV (DPP-IV) inhibitory peptides from oilseed proteins – a bioinformatic prediction approach

Published online by Cambridge University Press:  05 October 2018

R. Han
Affiliation:
Nutrition and Public Health, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK. Food Chemistry and Biochemistry, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK. Food Colloids and Processing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK.
J. Maycock
Affiliation:
Food Chemistry and Biochemistry, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK.
B.S. Murray
Affiliation:
Food Colloids and Processing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK.
C. Boesch
Affiliation:
Nutrition and Public Health, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK.
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Abstract

Figure 0

Table 1. Frequency and Potency Index of ACE and DPP-IV inhibitors obtained using pepsin hydrolysis.