| abstract |
It takes time and cost to prepare and purify functional peptides by enzymatically decomposing foods, and it becomes a relatively expensive product even at the stage of rough purification. In addition, the produced functional peptide may be further decomposed in the digestive juice to lose its efficacy. By binding reducing sugars to meat or protein, the reactivity as a substrate for digestive enzymes is changed, thereby imparting an excellent blood pressure regulating action. |