In order to evaluate differences in the peptide profile and bioactive potential in dairy products, by increasing the protein content and using proteolytic bacteria strain to enable the release of bioactive peptides, a high-protein yogurt with adjunct culture was developed. The effect of protein content, the addition of Lactobacillus helveticus LH-B02, and storage time were evaluated. The qualitative analysis of peptide profile was performed using a mass spectrometry approach (MALDI-ToF-MS), and the potential bioactivity evaluated by ACE inhibition activity. Protein content did not affect the peptide profile in yogurts, and the addition of Lactobacillus helveticus LH-B02 favored the formation of peptides recognized as bioactive, such as α_S1-CN f(24–32) and β-CN f(193–209). Increased protein content and adjunct culture addition increased the ACE inhibitory activity. The combination of both factors had no additional effect on the bioactive potential of yogurts.

为了评估乳制品中肽谱和生物活性潜力的差异，通过增加蛋白质含量并使用蛋白水解细菌菌株释放生物活性肽，开发了一种具有辅助培养功能的高蛋白酸奶。评价了蛋白质含量，瑞士乳杆菌LH-BO2的添加和储存时间的影响。使用质谱方法（MALDI-ToF-MS）对肽谱进行定性分析，并通过ACE抑制活性评估潜在的生物活性。蛋白质含量不会影响酸奶中的肽谱，添加瑞士乳杆菌LH-B02有助于形成被认为具有生物活性的肽，例如_αS1-CN f（24-32）和β-CNf（193-209）。增加的蛋白质含量和添加辅助培养物会增加ACE抑制活性。两种因素的结合对酸奶的生物活性没有额外影响。