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J. Agric. Food Chem. 2010, 58, 4762–4768 DOI:10.1021/jf100149w
Antioxidant and Angiotensin Converting Enzyme-Inhibitory Properties of a Flaxseed Protein-Derived High Fischer Ratio Peptide Mixture CHIBUIKE C. UDENIGWE† AND ROTIMI E. ALUKO*,†,‡ †
Department of Human Nutritional Sciences and ‡The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
Hydrolysis of flaxseed proteins using thermolysin and pronase followed by mixing with activated carbon, centrifugation and filtration yielded a filtrate (peptide mixture) with a Fischer ratio (branchedchain amino acids/aromatic amino acids) of 23.65 and a phenylalanine þ tyrosine content of 1.11%. Gel permeation chromatography showed that the flaxseed peptide sample contained mainly low molecular weight peptides (
