ECT OF THE FERMENTATION TEMPERATURE AND TIME ON THE ACE INHIBITION ACTIVITY OF L. helveticus IMAU60201 IN FERMENTED MILK | 发酵温度和时间对L.helveticus IMAU60201发酵乳ACE抑制活性的影响
2013
Chen Yongfu, Inner Mongolia Agricultural University,Huhhot(China), College of Food Science and Engineering | Zhang Heping, Inner Mongolia Agricultural University,Huhhot(China), College of Food Science and Engineering
صينى. 本文进行了不同发酵温度（37和42℃）和发酵时间（0、2、4、6、8、10、12、18、24、30、36、42和48h）对L.helveticus IMAU60201发酵乳的ACE抑制活性、VPP和IPP含量的影响研究,结果表明该菌株发酵乳的ACE抑制活性与发酵温度和发酵时间具有相关性。将L.helveticus IMAU60201按5×106CFU/mL接入11%还原脱脂乳（蛋白含量为3.6g/100g）中37℃发酵至最高ACE抑制活性（68.2±2.18%）所需发酵时间约10h。
اظهر المزيد [+] اقل [-]إنجليزي. In this paper, the effect of fermentation temperature （ 37 and 42℃ ） and fermentation time （0, 2, 4, 6, 8, 10, 12, 18, 24, 30, 36, 42 and 48 h） on ACE -inhibitory activity, VPP and IPP content of L. helveticus IMAU60201 fermented milk were investi- gated. The results showed the high correlation existed among the ACE - inhibitory activity of the fermented milk, the fermentation tem- perature and fermentation time. 5 × 10. CFU/mL L. helveticus IMAU60201 was inoculated in 11% reconstituted skim milk （protein content 3.6 g/100g） for fermentation, the highest ACE - inhibitory activity （68.2 ± 2.18% ） was not reached until after 10 hours.
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