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original articleIssue 14 (2) 2015 pp. 107-116

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

College of Life Science and Engineering, Shaanxi University of Science and Technology, Xián, China

Effect of incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder on ACE inhibitory activity in fermented milk by L. plantarum LP69

Abstract

Background. Angiotensin I converting enzyme (ACE) plays an important physiological role in regulating hypertension. Lactic acid bacteria are known to produce ACE inhibitory peptides which can lower hypertension during fermentation.
Methods. The effect of incubation time (0~36 h), inoculum size (3, 4, 5, 6 and 7%, v/v), temperature (25, 30, 35, 40 and 45°C), sterilization time (5, 10, 15, 20 and 25 min), concentration of goat milk powder (8, 10, 12, 14 and 16%, w/v) and whey powder (0.5, 0.6, 0.7, 0.8 and 0.9%, w/v) on ACE inhibitory peptides fermented from goat milk by Lactobacillus plantarum LP69 was investigated using single factor experiment.
Results. The optimal incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder in fermented milk by L. plantarum LP69 was 14 h, 3.0%, 35°C, 20 min, 14% and 0.70% for ACE inhibitory activity and 22 h, 3.0%, 40°C, 25 min, 16% and 0.60% for viable cell counts, respectively.
Conclusion. The incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder had a significant influence on ACE inhibitory activity in fermented milk by Lactobacillus plantarum LP69, the results are beneficial for further screening of main factors by using fractional factorial designs.

Keywords: ACE inhibitory peptide, goat milk, Lactobacillus plantarum, inoculum size, pasteurization time, incubation time, whey powder
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/2_2_2015.pdf

http://dx.doi.org/10.17306/J.AFS.2015.2.12

For citation:

MLA Shu, Guowei, et al. "Effect of incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder on ACE inhibitory activity in fermented milk by L. plantarum LP69." Acta Sci.Pol. Technol. Aliment. 14.2 (2015): 107-116. http://dx.doi.org/10.17306/J.AFS.2015.2.12
APA Shu G., Yang H., Chen H., Zhang Q., Tian Y. (2015). Effect of incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder on ACE inhibitory activity in fermented milk by L. plantarum LP69. Acta Sci.Pol. Technol. Aliment. 14 (2), 107-116 http://dx.doi.org/10.17306/J.AFS.2015.2.12
ISO 690 SHU, Guowei, et al. Effect of incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder on ACE inhibitory activity in fermented milk by L. plantarum LP69. Acta Sci.Pol. Technol. Aliment., 2015, 14.2: 107-116. http://dx.doi.org/10.17306/J.AFS.2015.2.12