Anti-hypertensive (Angiotensin converting enzyme-inhibitory)peptides released from milk proteins by proteolyticmicroorganisms and enzymes
Year: 2016
Type: dissertation
Abstract: This study was carried out to examine proteolytic activities of probiotic lactic acid bacteria (LAB) in different media and antihypertensive properties as influenced by, fermentation time, strain type and supplementation with or without an enzyme (Flavourzyme®). Lactobacillus casei (Lc210), Bifidobacterium animalis ssp12 (Bb12), Lactobacillus delbrueckii subsp. bulgaricus (Lb11842) and Lactobacillus acidophilus (La2410) were propagated in 12 % reconstituted skim milk (RSM) or 4 % whey protein concentrate (WPC) with or without supplementation (0.14 %) of Flavourzyme® for 12 h at 37°C.
Author: Bashir Ahtesh Fatah
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
Funder: Victoria University
OpenAlex ID: W2566249589