CAJ | 학술논문

通过单因素试验，研究了在羊乳中添加酪蛋白、乳糖、葡萄糖和大豆蛋白胨等物质对L actobacillus Plantarum L69发酵羊奶过程中的酸度、pH、活菌数及产ACE抑制肽的影响，确定了4种物质的最适添加量．结果表明，酪蛋白、乳糖、葡萄糖和大豆蛋白胨的添加量分别为0．2％、0．7％、0．9％、0．5％时，发酵乳中ACE抑制肽的抑制率分别达74．5％、76．36％、89．12％、88．70％；酸度和pH是呈负相关性，而活菌数和ACE抑制率没有相关性．
통과단인소시험，연구료재양유중첨가락단백、유당、포도당화대두단백동등물질대L actobacillus Plantarum L69발효양내과정중적산도、pH、활균수급산ACE억제태적영향，학정료4충물질적최괄첨가량．결과표명，락단백、유당、포도당화대두단백동적첨가량분별위0．2％、0．7％、0．9％、0．5％시，발효유중ACE억제태적억제솔분별체74．5％、76．36％、89．12％、88．70％；산도화pH시정부상관성，이활균수화ACE억제솔몰유상관성．
The effect of casein ,lactose ,glucose ,soy peptone on acidity ,pH ,viable counts and the ACE inhibition rate of goat yogurt fermented by L actobacillus Plantarum were stud-ied through single factor test .And then the optimum fermentation conditions of L actobacil-lus Plantarum were determined .The results showed that the inhibition rate of ACE inhibito-ry peptides in fermented milk were up to the maximum 74 .5% 、76 .36% 、89 .12% 、88 .70% , respectively ,while the mass fraction of casein ,lactose ,glucose ,soy peptone were 0 .2% , 0 .7% ,0 .9% ,0 .5% , respectively .Acidity and pH were negatively correlated ,while the number of viable cells and ACE inhibition rate had no correlation .