文章基本信息

标题：White cheeses as a potential source of bioactive peptides
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作者：Barać, Miroljub ; Pešić, Mirjana ; Vučić, Tanja 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：2017
卷号：67
期号：1
页码：3-16
DOI：10.15567/mljekarstvo.2017.0101
语种：English
出版社：Hrvatska Mljekarska Udruga
摘要：In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese’s bioactive peptides.
关键词：bioactive peptides; white cheese in brine; proteolysis