Development of a Soy Protein Hydrolysate with an Antihypertensive Effect

In this study, we combined enzymatic hydrolysis and lactic acid fermentation to generate an antihypertensive product. Soybean protein isolates were first hydrolyzed by Prozyme and subsequently fermented with Lactobacillus rhamnosus EBD1. After fermentation, the in vitro angiotensin-converting enzyme...

Descripción completa

Detalles Bibliográficos
Autores principales: Daliri, Eric Banan-Mwine, Ofosu, Fred Kwame, Chelliah, Ramachandran, Park, Mi Houn, Kim, Jong-Hak, Oh, Deog-Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470933/
https://www.ncbi.nlm.nih.gov/pubmed/30934634
http://dx.doi.org/10.3390/ijms20061496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470933/
https://www.ncbi.nlm.nih.gov/pubmed/30934634
http://dx.doi.org/10.3390/ijms20061496

Ejemplares similares