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International Journal of Food Properties Volume 14, 2011 - Issue 1
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Original Articles

Application of Electrolyzed Water to Improve Angiotensin I-Converting Enzyme Inhibitory Activities of Fermented Soybeans Started with Bacillus Subtilis B1

Feng-Juan Li Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Teda, Tianjin, China; College of Food Science & Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
,
Yong-Qiang Cheng College of Food Science & Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
,
Li-Jun Yin College of Food Science & Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
,
Hai-Jie Liu College of Food Science & Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
&
Li-Te Li College of Food Science & Nutritional Engineering, China Agricultural University, Haidian, Beijing, ChinaCorrespondence[email protected]
Pages 145-156 | Received 24 Jun 2009, Accepted 26 Jun 2009, Published online: 05 Feb 2011

Citations (11)

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Fengjuan Li, Wanlu Liu, Kohji Yamaki, Yanhong Liu, Yuanyuan Fang, Zhenjing Li, Mianhua Chen & Changlu Wang. (2016) Angiotensin I-Converting Enzyme Inhibitory Effect of Chinese Soypaste Along Fermentation and Ripening: Contribution of Early Soybean Protein Borne Peptides and Late Maillard Reaction Products. International Journal of Food Properties 19:12, pages 2805-2816.
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Yurong Wang, Fengjuan Li, Mianhua Chen, Zhenjing Li, Wanlu Liu & Changlu Wang. (2015) Angiotensin I-Converting Enzyme Inhibitory Activities of Chinese Traditional Soy-Fermented Douchi and Soypaste: Effects of Processing and Simulated Gastrointestinal Digestion. International Journal of Food Properties 18:4, pages 934-944.
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Xin Gu, Ya-Kun Hou, Di Li, Jian-Zhong Wang & Feng-Jun Wang. (2015) Separation, Purification, and Identification of Angiotensin I–Converting Enzyme Inhibitory Peptides from Walnut (Juglans regia L.) Hydrolyzate. International Journal of Food Properties 18:2, pages 266-276.
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Xu Wei, Tie-Jing Li & Xin-Huai Zhao. (2013) Coupled Neutrase–Catalyzed Plastein Reaction Mediated the ACE-Inhibitory Activity In Vitro of Casein Hydrolysates Prepared by Alcalase. International Journal of Food Properties 16:2, pages 429-443.
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Articles from other publishers (7)

Nicoleta-Maricica Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batîr Marin, Ana Yndira Ramos-Villarroel & Alina-Viorica Iancu. (2023) Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®). Fermentation 9:9, pages 806.
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Peng Zhang, Chang Chang, Haijie Liu, Qiaojuan Yan & Zhengqiang Jiang. (2022) Efficient enzymatic production of angiotensin I-converting enzyme inhibitory peptides from three protein-rich materials by electrolyzed water pretreatment. LWT 154, pages 112864.
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Simon Okomo Aloo, Fred Kwame Ofosu, Sheila M. Kilonzi, Umair Shabbir & Deog Hwan Oh. (2021) Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration. Nutrients 13:8, pages 2882.
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Birendra Kumar Mishra, Subrota Hati & Sujit Das. (2019) Bio-nutritional aspects of Tungrymbai, an ethnic functional fermented soy food of Khasi Hills, Meghalaya, India. Clinical Nutrition Experimental 26, pages 8-22.
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Lizhen Li, Jianxiong Hao, Shuhui Song, Satoru Nirasawa, Zhengqiang Jiang & Haijie Liu. (2018) Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts. Food Research International 105, pages 102-109.
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Zhaobing Shen, Chaonan Jin, Haisheng Pei, Jiping Shi, Li Liu & Junshe Sun. (2014) Pretreatment of corn stover with acidic electrolyzed water and FeCl3 leads to enhanced enzymatic hydrolysis. Cellulose 21:5, pages 3383-3394.
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Haikuan Wang, Shanting Zhang, Yan Sun & Yujie Dai. (2013) ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food. ijfe 9:1, pages 1-8.
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