
Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)
Keywords: ACE; antiangiotensin I-converting enzyme; DPPH; 1,1-diphenyl-2-picrylhydrazyl; DH; the degree of hydrolysis; TCA; trichloroacetic acid; FTIR; Fourier transform infrared; CD; circular dichroism; MBP; Mung bean protein; TCA-NSI; trichloroacetic acid-nitroge