Effect of Casein Hydrolyses, Ascorbic Acid, CaCl_2, Ca (H_2 PO_4)_2, NaCl and Tween 80 on ACE Inhibitory Activity in Fermented Goat Milk by Lactobacillus plantarum LP69

Guowei Shu ； Hui Yang ； He Chen ； Qiuhong Zhang ； Yue Tian

《Advance Journal of Food Science and Technology》 8卷12期 (2015/07) Pp. 864-871

並列摘要

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), CaCl_2 (0.04, 0.05, 0.06, 0.07 and 0.08%, respectively), Ca (H_2PO_4)_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, CaCl_2, (CaH_2PO_4)_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, CaCl_2, Ca (H_2PO_4)_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.

並列關鍵字

ACE inhibitory peptide ； ascorbic acid ； casein hydrolyses ； goat milk ； Lactobacillus plantarum