Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment

Du, Tonghao; Xiong, Shijin; Zhang, Linli; Xu, Xiaoyan; Xu, Yazhou; Peng, Fei; Huang, Tao; Xiao, Muyan; Xiong, Tao; Peng, Fei; Xiong, Tao; Huang, Jinqing; Huang, Tao; Xiao, Muyan; SCI

机构： Nanchang Univ, Sch Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China; Nanchang Univ, State Key Lab Food Sci & Resources, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China; Jiangxi Acad Agr Sci, Inst Agr Prod Proc, 602 Nanlian Rd, Nanchang 330200, Peoples R China; Nanchang Univ, Int Inst Food Innovat, Luozhu Rd,Xiaolan Econ & Technol Dev Zone, Nanchang 330052, Peoples R China;

来源：FOOD CHEMISTRY年份：2023

关键词： Black sesame seed; Fermentation pretreatment; Enzyme treatment; ACE inhibition; Antioxidant activity; Protein structure