Kinetics of in vitro enzyme inhibition and blood pressure-lowering effects of salmon (Salmo salar) protein hydrolysates in spontaneously hypertensive rats
A salmon protein hydrolysate (SPH) was produced from consecutive enzymatic hydrolysis of salmon muscle proteins with pepsin followed by trypsin + chymotrypsin. The SPH was separated into four (SF1-SF4) reverse-phase HPLC peptide fractions. The SF3 peptide fraction was the most active against both an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615005150 |