https://www.selleckchem.com/pr....oducts/pkr-in-c16.ht
03%). The ACE inhibitory peptides from tempe showed a predominance of peptides with a molecular weight of less then 1 kDa and could inhibit ACE activity by 84.34%. The majority of ACE inhibitory peptides from tempe was absorbed in the jejunum and exhibited an ACE inhibitory activity of 81.59%. Based on these results, it can be concluded that the fermentation and boiling process of koro kratok beans improved the release of ACE inhibitory peptides during the gastrointestinal digestion process and had an impact on its absorption. © As
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