Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69 - Chen, Li; Zhang, Qiuhong; Ji, Zhe; Shu, Guowei; Chen, He (Food science & technology, 2018)
Keywords: Angiotensin-I-converting enzyme (ACE) inhibitory peptides; calcium chloride; fermentation; Fermented goat milk; fermented milk; flavor; Gastrointestinal digestion; gastrointestinal system; gel chromatography; goat milk; lactic acid bacteria; Lactobacillus helveticus; Lactobacillus plantarum; Lactobacillus plantarum 69; peptides; polysorbates; porous media; response surface methodology; Response surface methodology (RSM); reversed-phase high performance liquid chromatography; temperature; ultrafiltration; Angiotensin-I-converting enzyme (ACE) inhibitory peptides; Gastrointestinal digestion; Fermented goat milk; Lactobacillus plantarum 69; Response surface methodology (RSM)