Anti-hypertensive (Angiotensin converting enzyme-inhibitory) peptides released from milk proteins by proteolytic microorganisms and enzymes
Fatah, Bashir Ahtesh (2016) Anti-hypertensive (Angiotensin converting enzyme-inhibitory) peptides released from milk proteins by proteolytic microorganisms and enzymes. PhD thesis, Victoria University.
AHTESH Fatah - Thesis.pdf
This study was carried out to examine proteolytic activities of probiotic lactic acid bacteria (LAB) in different media and antihypertensive properties as influenced by, fermentation time, strain type and supplementation with or without an enzyme (Flavourzyme®). Lactobacillus casei (Lc210), Bifidobacterium animalis ssp12 (Bb12), Lactobacillus delbrueckii subsp. bulgaricus (Lb11842) and Lactobacillus acidophilus (La2410) were propagated in 12 % reconstituted skim milk (RSM) or 4 % whey protein concentrate (WPC) with or without supplementation (0.14 %) of Flavourzyme® for 12 h at 37°C.
|Item Type:||Thesis (PhD thesis)|
|Uncontrolled Keywords:||fermented milk, dairy, antihypertensive peptides, high blood pressure, hypertension, bioactive peptides, probiotics, proteolytic, angiotensin converting enzyme, enzymes, inhibitory activities, probiotic bacteria, Lactobacillus helveticus, Kluyveromyces marxianus LAF4, functional foods|
|Subjects:||FOR Classification > 0908 Food Sciences
FOR Classification > 1102 Cardiovascular Medicine and Haematology
Faculty/School/Research Centre/Department > College of Health and Biomedicine
|Depositing User:||VU Library|
|Date Deposited:||12 Dec 2016 02:43|
|Last Modified:||12 Dec 2016 03:35|
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