Effect of fermentation time on the molecular weight distribution of ACE inhibitory peptide from jack bean tempe

• المؤلفون الرئيسيون: Puspitojati, E., Indrati, R., Cahyanto, M. N., Marsono, Y.
• التنسيق: Conference or Workshop Item PeerReviewed
• اللغة: English
• منشور في: Institute of Physics 2023
• الموضوعات: Food technology
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/281818/1/Puspitojati_2023_IOP_Conf._Ser.%20_Earth_Environ._Sci._1177_012026.pdf; https://repository.ugm.ac.id/281818/
• المؤسسة: Universitas Gadjah Mada

This research examined the variation in concentration of protein derived from jack bean throughout mold fermentation and the distribution of the molecular weight (MW) of the resultant peptides. In addition, the effects of peptide size on ACE inhibitory action were investigated. The jack bean was soa...