The effects of Codonopsis pilosula (CP) and/or fish collagen (FC) on post-acidification, proteolysis of milk proteins, angiotensin-I converting enzyme (ACE) inhibitory activity, and sensory evaluation were investigated in yogurt during 0, 7, & 21 days of storage at 4 °C. Two groups of yogurt samples were prepared: group 1 included plain yogurt (control) and CP-yogurt; group 2 included plain yogurt + FC (control) and CP-yogurt + FC. CP- yogurt showed a significant increase in total titratable acidity (TTA) on day 7 of storage. The presence of FC in yogurt significantly improved (p < 0.05) the content of free amino acids (FAA) compared to the absence. O-phthaldialdehyde (OPA) peptide concentration increased (p < 0.05) to the highest amount for CP-yogurt ± FC on day 7 of storage. In addition, more degradation was observed in bovine serum albumin (BSA), α-, β-, & κ-caseins, β-lactoglobulin, and α-lactalbumin of CP- yogurt + FC than its control on day 7 of storage. CP- yogurt with/without FC showed higher (p < 0.05) inhibitory ACE activity than their respective controls on day 7 of storage. The addition of fish collagen in CP- yogurt seemed to have good scoring in sensory evaluation. In conclusion, the presence of C. pilosula and fish collagen in the yogurt can bring about promising health benefits such as anti-ACE activity.

研究了党参(CP) 和/或鱼胶原蛋白 (FC) 在 0、7 和在 4°C 下储存 21 天。制备了两组酸奶样品：第一组包括原味酸奶（对照）和CP-酸奶；第 2 组包括纯酸奶 + FC（对照）和 CP-酸奶 + FC。CP-酸奶在储存第 7 天显示总可滴定酸度 (TTA) 显着增加。与不存在相比，酸奶中 FC 的存在显着提高了 (p < 0.05) 游离氨基酸 (FAA) 的含量。○-苯二醛 (OPA) 肽浓度增加 (p < 0.05) 至储存第 7 天 CP-酸奶 ± FC 的最高量。此外，在贮藏第 7 天，CP-酸奶 + FC 的牛血清白蛋白 (BSA)、α-、β-和 κ-酪蛋白、β-乳球蛋白和 α-乳白蛋白比其对照观察到更多的降解。在储存的第 7 天，含/不含 FC 的 CP-酸奶显示出比其各自对照更高的 (p < 0.05) 抑制性 ACE 活性。CP-酸奶中添加鱼胶原蛋白似乎在感官评价中得分良好。总之，酸奶中存在C. pilosula和鱼胶原蛋白可以带来有希望的健康益处，例如抗 ACE 活性。