Angiotensin I-Converting Enzyme Inhibitor Derived from Cross-Linked Oyster Protein
Figure 1
Scheme for preparation of the oyster hydrolysate. Proteasea: the ratio of protease to fresh oyster was 1% for Alcalase, Flavourzyme, Neutrase, and Protamex, 0.1% for pepsin, and 0.05% for trypsin; proteaseb: the ratio of protease to fresh oyster was 1% for Alcalase, Flavourzyme, and Neutrase, 0.1% for pepsin, and 0.05% for trypsin; : the pH for Alcalase, Flavourzyme, Neutrase, Protamex, and trypsin was 6.5–7.0; the pH for pepsin was 2.0.
