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Abstract Proteolysis degree, ACE-inhibitory (ACE-I) activity, water-soluble peptide profiles of Cheddar cheese with different probiotics were determined during digestion period and were comprehensively compared to evaluate the influence of digestion… Click to show full abstract
Abstract Proteolysis degree, ACE-inhibitory (ACE-I) activity, water-soluble peptide profiles of Cheddar cheese with different probiotics were determined during digestion period and were comprehensively compared to evaluate the influence of digestion and the addition of different probiotics on proteolysis and peptide profiles of Cheddar cheese. After digestion, further hydrolysis of protein led to the production of more low molecular weight peptides, and ACE-I peptides with higher activity were released. ACE-I activity of Cheddar cheese with Lactobacillus helveticus (B4, 86.06%) was significantly (P
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
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