Optimization of Extraction Process and Activity of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptide from Walnut Meal.

The Results of Interaction As both the pH value and enzymatic temperature rise concurrently, the ACE inhibition rate of the enzymatic solution initially shows an increase, followed by a subsequent decline, as depicted in Figure 5 , affirmatively demonstrating that the interaction between pH and enzymatic temperature exerts a highly significant impact on the ACE inhibition rate.

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