INVESTIGATIONS ON THE CAPACITY OF LACTIC ACID BACTERIA TO PRODUCE ACE INHIBITORY PEPTIDES

被引：0
|
作者：
Shu, Guowei [1 ]
Niu, Jinfeng [1 ]
Wan, Hongchang [2 ]
Chen, He [1 ]
机构：
[1] Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China
[2] Shaanxi Yatai Dairy Co Ltd, Xianyang 713701, Peoples R China
来源：
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2016年 / 40卷 / 01期
关键词：
Lactobacillus bulgaricus; Streptococcus thermophilus; functional starter culture; ACE inhibitory peptides; Response Surface Methodology;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The individual and interactive effects of inoculum size, fermentation time and ratio of the freeze-dried Lactobacillus bulgaricus powder LB6 and the freeze-dried Streptococcus thermophilus powder ST78 on pH, optical density (OD) and Angiotensin converting enzyme (ACE) inhibitory activity were studied by Response Surface Methodology (RSM). As a result, the optimal starter culture formulations were obtained. It was shown that the optimal inoculum size and fermentation time were 0.3% and 4.5 h respectively, for an optimal LB6: ST78 ratio of 3:2. The experimental values of pH, OD and ACE inhibitory activity were 4.71 +/- 0.03, 0.962 +/- 0.031 and 85.16 +/- 0.05 %, which were very close to the predicted values 4.70, 0.963 and 85.10%.
引用
收藏
页码：43 / 57
页数：15
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