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 28 days. 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.