Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity
نویسندگان
چکیده
Illicium verum (IV; dried fruit), Psidium guajava (PG; leaves), and Curcuma longa (CL; rhizome) water extract and/or fish collagen were added into yogurt to determine their effects on acidification the proteolysis of milk up 21 days storage at 4°C. The angiotensin-I converting enzyme (ACE) test was conducted analyze inhibitory activity bioactive peptides produced during proteolytic ACE enzyme. addition in PG- significantly decreased pH compared control day 7 storage. presence IV, PG, CL enhanced (p<0.05) OPA peptide amount & 14 highest shown for all herbal yogurt. Herbal either or absence may improve manufacture formulation with anti-ACE activity.
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2021
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.24020