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http://dx.doi.org/10.3746/jfn.2003.8.1.066

Purification of an ACE Inhibitory Peptide from Hydrolysates of Duck Meat Protein  

Kim, So-youn (Department of Food Science and Technology, Chungnam National University)
Kim, Sun-hye (Department of Food Science and Technology, Chungnam National University)
Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Preventive Nutrition and Food Science / v.8, no.1, 2003 , pp. 66-69 More about this Journal
Abstract
An angiotensin converting enzyme (ACE) inhibitory peptide was isolated and purified from the hydrolysates of duck meat protein. Duck meat protein was hydrolyzed using trypsin at 37$^{\circ}C$ for 2 hrs. An ACE inhibitory peptide was purified using membrane filtration, anion exchange chromatography, gel permeation chromatography, fast protein liquid chromatography, normal phase HPLC. The purified inhibitory peptide was identified to be a tetrapeptide, Glu-Asp-Leu-Glu having $IC_{50}$/ value of 85.9 $\mu$M.
Keywords
ACE inhibitor; duck protein; hydrolysates; isolation;
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