Isolation of Hydrophilic ACE Inhibitory Peptides from Fermented Buckwheat Sprout

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概要

• 論文の詳細を見る
• 2006-03-01

著者

• NAKAMURA Kozo

  Graduate School of Agriculture, Shinshu University

• Nakamura Kozo

  Graduate School Of Agriculture Sciences Of Functional Foods Integrated Department Shinshu University

• Nakamura Kozo

  Graduate School Of Agriculture Shinshu University

• Maejima Shigeyosi

  Kaiyoubokujyou Co. Ltd.

• Maejima Yasunori

  Graduate School Of Agriculture Shinshu University

• NIIMURA Emi

  Graduate School of Agriculture, Shinshu University

• Niimura Emi

  Graduate School Of Agriculture Shinshu University

関連論文

• Using Computer Modeling to Study Lactam Ring Formation during Monatin Analogue Synthesis
• Sweetness Production of Taurine Dipeptides Based on Their Crystal Structures and Characterized Conformations
• The C-C Bond Formation with Alkyl Halide in Monatin Analogue Synthesis and Their Tastes Expression
• Control of Lactamization during the Synthesis of the Monatin Analogue
• Taste and ACE Inhibitory Activity of γ-Aminobutyric Acid Containing Peptides
• Total Synthesis of Monatin and the Taste Expression
• Synthesis of Taurine Peptides and Determination of Their Taste and Agglutination Activity
• Functional Compounds in Fermented Buckwheat Sprouts
• Isolation of Hydrophilic ACE Inhibitory Peptides from Fermented Buckwheat Sprout
• Auto-Oxidation Products of Astaxanthin

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