Optimization of Fermentation Process and Refrigeration on Probiotic Goat Milk with Antihypertensive Peptide
Hypertension is one of the main causes of high mortality from cardiovascular diseases,and it is necessary to develop antihypertensive peptide dairy products to prevent and relieve hypertension.In this study,goat milk was used as the raw material,and the angiotensin-Ⅰ converting enzyme(ACE)inhibition rate was the main indicator,a complete factorial design was used to study the production process and refrigeration of antihypertensive peptides from goat milk fermented by Streptococcus salivarius subsp.thermophilus ST and Lacticaseibacillus rhamnosus LR22.The results show that the optimal fermentation conditions for antihypertensive peptide probiotic goat milk were as follows:strain ratio LR22∶ST=1.2∶1,cultured at 42 ℃ for 5 hours,and the ACE inhibition rate,OD value,acidity and sensory evaluation were 77.94％,0.2825,96 °T,7.45,respectively.As the refrigeration time increased,the pH value gradually decreasesd,the acidity gradually increasesd,and the ACE inhibition rate,hardness,viscosity,cohesion and viscosity index first increase and then decreased.This study can provide reference for the development of antihypertensive peptide dairy products.
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