Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture.

@article{Shakerian2015ProteolyticAA,
  title={Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture.},
  author={Mansour Shakerian and Seyed Hadi Razavi and Seyed Ali Ziai and Faramarz Khodaiyan and Mohammad Saeed Yarmand and Ali Akbar Moayedi},
  journal={Journal of food science and technology},
  year={2015},
  volume={52 4},
  pages={
          2428-33
        }
}
In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing non-viable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium… CONTINUE READING
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