Optimizing Fermentation Conditions of Lactobacillus helveticus for Preparing ACE Inhibitory Peptides from Whey Protein

doi:10.7506/spkx1002-6300-201003037

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 165-169.doi: 10.7506/spkx1002-6300-201003037

• Bioengineering • Previous Articles Next Articles

Optimizing Fermentation Conditions of Lactobacillus helveticus for Preparing ACE Inhibitory Peptides from Whey Protein

LU Hui-hui1 PAN Dao-dong1,2,* LU Li-shuang1

1. National Dairy Processing Technology Developing Center, Nanjing Normal University, Nanjing 210097, China
2. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China

Received:2009-05-04 Revised:2009-09-30 Online:2010-02-01 Published:2010-12-29
Contact: PAN Dao-dong E-mail:daodongpan@163.com

Abstract

Abstract:

In this work, the effect of fermentation conditions on the preparation of ACE (angiotensin converting enzyme) inhibitory peptides from whey protein fermented by Lactobacillus helveticus was investigated. The optimal fermentation conditions were determined using single factor method combined with response surface methodology as follows: 17.52 h of fermentation time, 37.07 ℃ of fermentation temperature, and 114.1 g/L whey protein. The inhibitory activity of anti-ACE peptides obtained under the optimal conditions was up to 89.337%.

Key words: Lactobacillus helveticus, whey protein fermentation, ACE inhibitory peptide, response surface methodology

CLC Number:

Q93.335

LU Hui-hui1 PAN Dao-dong1,2,* LU Li-shuang1. Optimizing Fermentation Conditions of Lactobacillus helveticus for Preparing ACE Inhibitory Peptides from Whey Protein[J]. FOOD SCIENCE, 2010, 31(3): 165-169 https://doi.org/10.7506/spkx1002-6300-201003037

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Optimizing Fermentation Conditions of Lactobacillus helveticus for Preparing ACE Inhibitory Peptides from Whey Protein

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