Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk
Open Access
- 3 May 2021
- journal article
- research article
- Published by Springer Science and Business Media LLC in Food Production, Processing and Nutrition
- Vol. 3 (1), 1-14
- https://doi.org/10.1186/s43014-021-00056-y
Abstract
No abstract availableKeywords
This publication has 65 references indexed in Scilit:
- Industrial-scale manufacturing of pharmaceutical-grade bioactive peptidesBiotechnology Advances, 2011
- Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteriaInternational Journal of Food Sciences and Nutrition, 2010
- Analysis of Novel Angiotensin I-Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysates of Cuttlefish (Sepia officinalis) Muscle ProteinsJournal of Agricultural and Food Chemistry, 2010
- Release of antihypertensive peptides in miso paste during its fermentation, by the addition of caseinJournal of Bioscience and Bioengineering, 2009
- Reduction of flatus‐inducing factors in soymilk by immobilized α‐galactosidaseBiotechnology and Applied Biochemistry, 2006
- Effect of Lactic Acid Fermentation on Enrichment of Antioxidant Properties and Bioactive Isoflavones in SoybeanJournal of Food Science, 2006
- Probiotic Strains as Starter Cultures Improve Angiotensin‐converting Enzyme Inhibitory Activity in Soy YogurtJournal of Food Science, 2005
- Identification of Antihypertensive Peptides from Peptic Digest of Two Microalgae, Chlorella vulgaris and Spirulina platensisMarine Biotechnology, 2001
- Classification and Antihypertensive Activity of Angiotensin I‐Converting Enzyme Inhibitory Peptides Derived from Food ProteinsJournal of Food Science, 2000
- ILLINOIS PROCESS FOR PREPARATION OF SOYMILKJournal of Food Science, 1976