FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 172-175.

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Ultrafiltration Technology of ACE Inhibitory Peptides Derived from Fermented Milk

 LIN  Lu, PAN  Dao-Dong   

  1. 1.Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; 2.Department of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097, China
  • Online:2007-12-15 Published:2011-11-22

Abstract: In this experiment, the ultrafiltration technology of ACE inhibitory peptides derived from fermented milk was studied. The results showed that the higher ACE inhibitory activity solution with ACE inhibitory peptides were obtained with the ultrafiltration membrane of 6000 Da molecular weight cutoff at the pressure of 0.10 MPa and the temperature of 25 ℃.

Key words: fermented milk, ultrafiltration technology, ACE inhibitory peptides