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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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Int J Mol Sci |
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| Κύριοι συγγραφείς: | , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI
2019
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6470933/ https://ncbi.nlm.nih.gov/pubmed/30934634 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms20061496 |
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