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Process biochemistry, v.43 no.7, 2008년, pp.743 - 747
Tsai, J.S. (Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 202, Taiwan, ROC) , Chen, J.L. , Pan, B.S.
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The meat of hard clam was extracted using hot water. The residual meat was freeze-dried then hydrolyzed at 50oC for 5h by Protamex (PX). The inhibitory effects of hot water extract and hydrolysate against angiotensin I converting enzyme (ACE) were investigated. The IC50 value of hot water extract an...
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