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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...
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| 出版年: | Int J Mol Sci |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | 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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