Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripening
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening period. According to the results of RP-HPLC, the number of peptides increased as the ripening days progressed due to proteolysis. DPPH results indicated that the antioxidant activity of peptides increased as the ripening days progressed for these cheeses. However, the highest antioxidant activity of peptide extracts was found in goat milk Tulum cheese according to the DPPH assay. The highest Iron (II) binding activity of peptide extracts was determined in goat milk Tulum cheese on the 60th day. Peptide extracts obtained from goat milk Tulum cheese on the 90th day demonstrated an inhibitory effect against Salmonella typhimurium ATCC 14028. © 2018, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
Açıklama
Anahtar Kelimeler
Antimicrobial activity, Antioxidant activity, Bioactive peptide, Mineral binding activity, Tulum cheese
Kaynak
Food Science and Technology
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
38
Sayı
4
