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

页码：43 / 57

页数：15

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