Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti-ACE activity

• Main Authors: Shori, Amal Bakr, Ling, Yap Huey, Baba, Ahmad Salihin
• Format: Article
• Published: Wiley 2021
• Subjects: QP Physiology; TP Chemical technology
• Online Access: http://eprints.um.edu.my/26957/
• Institution: Universiti Malaya

The effects of L. barbarum (LB) and/or fish collagen (FC) in cheese on the proteolytic degradation profile with anti-ACE activity were investigated. Four types of cheeses were made plain cheese (control), LB-cheese, FC-cheese (control), and LB-cheese + FC. Acidification of cheese, milk proteins prot...