Impact of <i>Lactiplantibacillus plantarum</i> and casein fortification on angiotensin converting enzyme inhibitory peptides in yogurt: identification and <i>in silico</i> analysis-Reference-Cited by-同舟云学术

Impact of Lactiplantibacillus plantarum and casein fortification on angiotensin converting enzyme inhibitory peptides in yogurt: identification and in silico analysis

Published:2024 Issue:7 Volume:15 Page:3824-3837
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wang Jiaxu¹²,Wang Zhimin¹²,Zhang Mixia¹²,Li Jiaxin¹²,Zhao Cuisong¹²,Ma Chunli¹²^ORCID,Ma Dexing³

Affiliation:

1. Food College, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China

2. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St, Xiangfang Dist, 150030, Harbin, China

3. College of Veterinary Medicine, Northeast Agricultural University, No. 600, Changjiang St, Xiangfang Dist, 150030, Harbin, China

Abstract

Lactiplantibacillus plantarum M11 in conjunction with sodium caseinate promoted the release of ACE inhibitory peptides in yogurt.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04534J

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