Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium-calcium caseinate and whey protein concentrate

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dc.contributor.authorAkalin, Ayse Sibel
dc.contributor.authorUnal, Gulfem
dc.contributor.authorDinkci, Nayil
dc.date.accessioned2019-10-27T10:42:10Z
dc.date.available2019-10-27T10:42:10Z
dc.date.issued2018
dc.departmentEge Üniversitesien_US
dc.description.abstractThis study investigated the effect of fortification with sodium-calcium caseinate (SCaCN), whey protein concentrate (WPC) or a blend of those ingredients on some properties of probiotic yoghurt. At the beginning of the storage, the highest angiotensin-converting enzyme inhibitory activity (ACEI %) was obtained from yoghurts with SCaCN. However, the levels of proteolytic and ACEI activities were highest in WPC-supplemented yoghurt after 14 and 28days. The highest Bifidobacterium animalis subsp. lactis Bb12 viability was obtained in yoghurts with WPC or the SCaCN-WPC blend. A gradual increase in lactic acid was also obtained in the yoghurts supplemented with WPC or with the SCaCN-WPC blend; there was no increase in acetic acid.en_US
dc.description.sponsorshipTurkish Scientific and Research Council (TUBITAK, Ankara, Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 106 O 122]en_US
dc.description.sponsorshipThe authors thank the Turkish Scientific and Research Council (TUBITAK, Ankara, Turkey) for financial support for this research (project no: TOVAG 106 O 122).en_US
dc.identifier.doi10.1111/1471-0307.12427
dc.identifier.endpage194en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issn1364-727Xen_US
dc.identifier.issn1471-0307en_US
dc.identifier.startpage185en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12427
dc.identifier.urihttps://hdl.handle.net/11454/30639
dc.identifier.volume71en_US
dc.identifier.wosWOS:000428328700020en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrobial survivalen_US
dc.subjectProbioticsen_US
dc.subjectYoghurten_US
dc.subjectMilk proteinsen_US
dc.subjectAngiotensin-converting enzymeen_US
dc.subjectBifidobacterium animalis subspen_US
dc.subjectlactis Bb12en_US
dc.titleAngiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium-calcium caseinate and whey protein concentrateen_US
dc.typeArticleen_US

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