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...

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Detaylı Bibliyografya
Yayımlandı:Int J Mol Sci
Asıl Yazarlar: Daliri, Eric Banan-Mwine, Ofosu, Fred Kwame, Chelliah, Ramachandran, Park, Mi Houn, Kim, Jong-Hak, Oh, Deog-Hwan
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2019
Konular:
Article
Online Erişim: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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