标题：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
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：8
期号：12
页码：864-871
出版社：MAXWELL Science Publication
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.
