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

This 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.