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Molecules 2017, 22(11), 2001; doi:10.3390/molecules22112001

Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology

1
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
2
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an 710089, China
*
Author to whom correspondence should be addressed.
Received: 20 October 2017 / Accepted: 15 November 2017 / Published: 21 November 2017
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Abstract

In the present study, the incubation conditions of goat milk fermented by Lactobacillus bulgaricus LB6 were optimized to increase the angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibitory activity by Box–Behnken design of response surface methodology. Incubation temperature, whey powder, and calcium lactate had significant effects on ACE inhibition rate and viable counts of LB6 during incubation. The results showed that optimal conditions of fermentation were found to be 37.05 °C, 0.8% (w/w) whey powder and 0.50% (w/w) calcium lactate. ACE inhibition rate increased significantly from 71.04 ± 0.37% to 83.31 ± 0.45% and the viable counts of Lactobacillus bulgaricus LB6 reached to 8.03 × 107 cfu·mL−1 under the optimal conditions, which approached the predicted values 83.25% and 8.04 × 107 cfu·mL−1. The optimal fermentation conditions can be a good reference for preparing ACE inhibitory peptides from goat milk. View Full-Text
Keywords: goat milk; fermentation conditions; ACE inhibitory activity; Box–Behnken design goat milk; fermentation conditions; ACE inhibitory activity; Box–Behnken design
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Shu, G.; Shi, X.; Chen, H.; Ji, Z.; Meng, J. Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology. Molecules 2017, 22, 2001.

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