Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69

• Published in: Food science & technology Vol. 91; pp. 532 - 540
• Main Authors: Chen, Li, Zhang, Qiuhong, Ji, Zhe, Shu, Guowei, Chen, He
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2018
• Subjects: 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)

Food derived angiotensin-I-converting enzyme (ACE)-inhibitory peptides are normally from products fermented by Lactobacillus helveticus but seldom by other lactic acid bacteria. In this study, a novel wild strain L. plantarum 69 was identified genetically and applied to ferment goat milk with high A...