Proteomics analysis of proteolytic system expression of lactic acid bacteria in fermented goat milk with ACE inhibitory potential

Author:

Chen LiORCID,Zhang Chi,Shu Guowei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference31 articles.

1. Potential biotechnological properties of an exopolysaccharide produced by newly isolated Bacillus tequilensis-GM from spontaneously fermented goat milk;Abid;LWT - Food Science and Technology,2019

2. Anti-hypertensive peptides released from milk proteins by probiotics;Ahtesh;Maturitas,2018

3. Antihypertensive peptides from food proteins;Aluko;Annual Review of Food Science and Technology,2015

4. High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity;Cavalheiro;Food Chemistry,2020

5. Antihypertensive potential of fermented milk: The contribution of lactic acid bacteria proteolysis system and the resultant angiotensin-converting enzyme inhibitory peptide;Chen;Food & Function,2021

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