Production and characterization of angiotensin I-convertine enzyme inhibitory peptides from whey fermentation with lactic acid bacteria
Whey media, containing 2% (w/v) whey powder, 1% (w/v) glucose, and 0.5% (w/v) yeast extract, were fermented with nine Lactobacillus strains to produce angiotensin I-converting enzyme (ACE) inhibitory peptides. Lb. brevis, Lb. helveticus, and Lb. paracasei were most effective in producing whey hydrol...
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| Format: | Others |
| Language: | en |
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McGill University
2001
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32746 |