Preparation of antihypertensive peptides from rice protein by enzymatic hydrolysis and its characteristics;

Determination methods of antihypertensive peptides derived from food;

Antihypertensive function and relative molecular weight as well as component of amino acids of antihypertensive peptide prepared from protein of Mytilus coruscus;

Continuous preparation of antihypertensive peptides from porphyra yezoensis by coupling enzymatic hydrolysis with membrane separation;

Application of ultrasound technology to enzyme hydrolysis processs in producing antihypertensive peptides from Porphyra Yezoensis;

The study of antihypertensive peptides from corn gluten meal by enzymatic hydrolysis;

Study on isolation of antihypertensive peptides derived from casein and molecular weight distribution;

Preparation and the physical and chemical characterization of antihypertensive peptides from fish protein by enzymatic hydrolysis;

The Cod Skins was defatted,deproteinized and then hydrolyzed by cold-active marine alkaline protease YS-8 for preparation of the antihypertensive peptides.

Various macroporous adsorption resins were used for the isolation of antihypertensive peptides from grass carp protein hydrolysate with the hydrolysis degree of 34.

A certain amount of salts were introduced into fish antihypertensive peptides during the process of fish protein hydrolysis and 10% of ash in the final products was capable of influencing its activities and quality.