Ama-peptides athambekele athathweziyizinhlanganisela ze-peptide ezinemisebenzi yemvelo ehlukaniswe nokudla okususelwa kwezitshalo. Zisezinhlotsheni ezahlukahlukene futhi zivela emithonjeni ehlukahlukene. Bangakwazi ukuletha noma bathathe indawo ethile yokudla kwendabuko, ngaleyo ndlela bathuthukise inani lokudla okunempilo.

I-Yogurt ngumkhiqizo wobisi owenziwe ngobisi olusha noma ubisi lwe-powder futhi luvuswe ngamagciwane e-lactic acid. Kuthandwa phakathi kwabathengi ngenxa yenani layo eliphakeme lokudla okunempilo, okucebile kwezakhi ezifana namaprotheni ne-calcium, namandla alo ukuvikela izifo futhi kuthuthukise indlela yokuziphatha esiswini.

Ucwaningo luthole ukuthi ukungezwa kwama-collagen ama-pettides kwashintsha ukwakheka kwenethiwekhi ye-porous ye-yogurt ehlanganisiwe, ngaleyo ndlela kuthuthukise amandla okubamba amanzi e-yogurt futhi kunciphise ubunzima, ukunamathela nokuvunyelwa kwayo. Ukungeza amanani ahlukene we-Whey Protein Powder athuthukise amandla okubamba amanzi, i-acidity nezinye izinkomba ze-yogurt ehlanganisiwe, ngaleyo ndlela ethuthukisa ikhwalithi ephelele yomkhiqizo.

Njengoba inani lama-soy protein asebenzayo angezelwe, inani le-pH likhombise inkanyezi enyukayo; Lapho inani lama-soy protein asebenzayo lingezelwe lisuka ku-0.6% liye ku-1.8%, inani le-ph le-yogurt lenyuke kancane ku-4.64 (p> 0.05). Ngemuva kokuqhubeka nokufaka ama-soy protein asebenzayo, inani le-PH lenyuka futhi i-acidity yehle (P <0.05). Isizathu salo mkhuba ukuthi inani le-PH le-Soy Protein Active Peptides lingu-7 kuye kwayi-9, okuyi-alkaline, ngakho-ke kufakwa ama-poptin asebenzayo we-soy asebenzayo, ivelu ye-PH ikhuphuka.

Ngakho-ke, ukungeza i-vegan collagen peptide kwi-yogurt ehlanganisiwe inemakethe engaba khona.

I-Welsome ukuxhumana nathi ukuthola eminye imininingwane.

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