Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripening

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dc.contributor.authorÖztürk, Hale İnci
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T20:11:44Z
dc.date.available2020-03-26T20:11:44Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1590/1678-457x.11917en_US
dc.identifier.endpage682en_US
dc.identifier.issn1678457Xen_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage674en_US
dc.identifier.urihttps://dx.doi.org/10.1590/1678-457x.11917
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37178
dc.identifier.volume38en_US
dc.identifier.wosWOS:000452420000017en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTAen_US
dc.relation.ispartofFood Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntimicrobial activityen_US
dc.subjectAntioxidant activityen_US
dc.subjectBioactive peptideen_US
dc.subjectMineral binding activityen_US
dc.subjectTulum cheeseen_US
dc.titleComparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk tulum cheeses during ripeningen_US
dc.typeArticleen_US

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