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This study investigated the ACE-inhibitory effect of yogurt beverage fortified with hydrolysates as well as the suitabilityof hydrolysates as a nutraceutical additive to yogurt beverage. Three whey protein hydrolysates hydrolyzed by alcalase,protamex, and trypsin were each added to yogurt beverage at concentrations of 1.25, 2.5, and 5 mg/mL. Yogurt beveragefortified with 2.5 mg/mL of hydrolysates had 61-69% ACE-inhibitory activity, whereas yogurt beverage fortified with 5 mg/mL of hydrolysates showed 74% ACE-inhibitory activity. There were no significant differences in ACE-inhibitory activitybetween the alcalase or protamex hydrolysates during storage; however, trypsin hydrolysate exhibited significant differ-ences. On the other hand, physicochemical characteristics such as pH (3.47-3.77), titratable acidity (0.81-0.84%), colority,viable cell count, and sensory qualities were not significantly different among the tested yogurt beverage samples duringstorage. These results showed that yogurt beverage fortified with whey protein hydrolysates maintained antihypertensiveactivity and underwent no unfavorable changes in physicochemical characteristics regardless of enzyme type.Key words: angiotensin-converting enzyme, whey protein hydrolysate, yogurt beverage

ACE-inhibitory Effect and Physicochemical Characteristics of Yogurt Beverage Fortified with Whey Protein Hydrolysates