Effect of casein hydrolyses, ascorbic acid, CaCl2, Ca (H2 PO4)2, NaCl and tween 80 on ACE inhibitory activity in fermented goat milk by Lactobacillus plantarum LP69

被引：0

作者：

Shu, Guowei ^{[1
]}

Yang, Hui ^{[1
]}

Chen, He ^{[1
]}

Zhang, Qiuhong ^{[1
]}

Tian, Yue ^{[1
]}

机构：

[1] College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi'an

来源：

Advance Journal of Food Science and Technology | 2015年 / 8卷 / 12期

关键词：

ACE inhibitory peptide; Ascorbic acid; Casein hydrolyses; Goat milk; Lactobacillus plantarum;

D O I：

10.19026/ajfst.8.2721

中图分类号：

学科分类号：

摘要：

Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced by Lactic acid bacteria during fermentation can lower hypertension. The objective of this study was to investigate the effect of casein hydrolyses (0.50, 0.60, 0.70, 0.80 and 0.90%, respectively), ascorbic acid (0.01, 0.03, 0.05, 0.07 and 0.09%, respectively), CaCl2 (0.04, 0.05, 0.06, 0.07 and 0.08%, respectively), Ca (H2PO4)2 (0.01, 0.03, 0.05, 0.07 and 0.09%, respectively), NaCl (0.30, 0.60, 0.90, 1.20 and 1.50%, respectively) and Tween 80 (0.02, 0.04, 0.06, 0.08 and 0.10%, respectively) on ACE inhibitory peptides fermented from goat milk by Lactobacillus plantarum LP69 using single factor experiment. The results were as follows: The optimal concentration of casein hydrolyses, ascorbic acid, CaCl2, (CaH2PO4)2, NaCl and Tween 80 for ACE inhibitory activity was 0.70, 0.03, 0.08, 0.05, 0.90 and 0.04% in fermented goat milk by Lactobacillus plantarum LP69, respectively. The casein hydrolyses, ascorbic acid, CaCl2, Ca (H2PO4)2, NaCl and Tween 80 had a significant influence on ACE inhibitory activity in fermented milk and growth of Lactobacillus plantarum LP69, the results are beneficial for further screening main factors by using fractional factorial designs. © Maxwell Scientific Organization, 2015.

引用

页码：864 / 871

页数：7

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