Preparation and Application of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Milk: A Review

doi:10.7506/spkx1002-6630-201203060

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (3): 286-291.doi: 10.7506/spkx1002-6630-201203060

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Preparation and Application of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Milk: A Review

WANG Jia-jia，HU Zhi-he

Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China

Received:2017-02-24 Revised:2017-02-24 Online:2012-02-15 Published:2012-02-14

Abstract

Abstract: In recent years, high blood pressure has become the first chronic disease threatening human health. Research into antihypertensive peptides derived from food proteins has become a hot topic. Many milk-derived angiotensin converting enzyme (ACE) inhibitory peptides have been found and applied. The present paper reviews the current status of the preparation, purification and application of milk-derived ACE inhibitory peptides.

Key words: high blood pressure, antihypertensive drugs, ACE inhibitory peptide, application

CLC Number:

Q936.16

WANG Jia-jia, HU Zhi-he. Preparation and Application of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Milk: A Review[J]. FOOD SCIENCE, 2012, 33(3): 286-291.

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Preparation and Application of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Milk: A Review

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