$Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions$

Antioxidant activity of yoghurt peptides: Part 2 – Characterisation of peptide fractions

The aim of the present study was to elucidate previous findings showing that peptide fractions isolated from yoghurt had antioxidant effects. Therefore, peptides and free amino acids released during fermentation of milk were characterised. Yoghurt samples were stripped from sugars and lactic acid an...

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Veröffentlicht in:	Food chemistry 2010-12, Vol.123 (4), p.1090-1097
Hauptverfasser:	Sabeena Farvin, K.H., Baron, Caroline P., Nielsen, Nina Skall, Otte, Jeanette, Jacobsen, Charlotte
Format:	Artikel
Sprache:	eng
Schlagworte:	alphaS1-casein alphaS2-casein Amino acid sequence amino acid sequences antioxidant activity beta-casein Biological and medical sciences Fat industries Fish oil Food industries Free amino acids Fundamental and applied biological sciences. Psychology histidine kappa-casein lactic fermentation leucine milk Milk and cheese industries. Ice creams Milk emulsion molecular sequence data Oxidative stability peptides proline tyrosine valine Yoghurt peptides yogurt
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