Peptides in fermented Finnish milk products
This study was conducted to investigate the rate of proteolysis and peptide profiles of different Finnish fermented milk products. The highest rate of proteolysis was observed in Biokefir, while the greatest change in the rate of proteolysis was observed in Gefilus®. Differences in starters and manu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1993-09-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72663 |
| Summary: | This study was conducted to investigate the rate of proteolysis and peptide profiles of different Finnish fermented milk products. The highest rate of proteolysis was observed in Biokefir, while the greatest change in the rate of proteolysis was observed in Gefilus®. Differences in starters and manufacturing processes reflected on the peptide profiles of the products. Most of the identified peptides originated from either the N- or C-terminal region of β-casein or from the N-terminal region of αs1-casein. |
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| ISSN: | 1459-6067 1795-1895 |