Peptides in fermented Finnish milk products

Peptides in fermented Finnish milk products

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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...

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Main Authors: Minna Kahala, Eero Pahkala, Anne Pihlanto-Leppälä
Format: Article
Language:English
Published: Scientific Agricultural Society of Finland 1993-09-01
Series:Agricultural and Food Science
Online Access:https://journal.fi/afs/article/view/72663
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spelling doaj-c9cb078714e644ae93de8ade0111d3472020-11-24T23:24:37ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951993-09-0125Peptides in fermented Finnish milk productsMinna Kahala0Eero Pahkala1Anne Pihlanto-Leppälä2Agricultural Research Centre of Finland, Food Research Institute, FIN-31600 Jokioinen, FinlandAgricultural Research Centre of Finland, Food Research Institute, FIN-31600 Jokioinen, FinlandAgricultural Research Centre of Finland, Food Research Institute, FIN-31600 Jokioinen, FinlandThis 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.https://journal.fi/afs/article/view/72663
collection DOAJ
language English
format Article
sources DOAJ
author Minna Kahala
Eero Pahkala
Anne Pihlanto-Leppälä
spellingShingle Minna Kahala
Eero Pahkala
Anne Pihlanto-Leppälä
Peptides in fermented Finnish milk products
Agricultural and Food Science
author_facet Minna Kahala
Eero Pahkala
Anne Pihlanto-Leppälä
author_sort Minna Kahala
title Peptides in fermented Finnish milk products
title_short Peptides in fermented Finnish milk products
title_full Peptides in fermented Finnish milk products
title_fullStr Peptides in fermented Finnish milk products
title_full_unstemmed Peptides in fermented Finnish milk products
title_sort peptides in fermented finnish milk products
publisher Scientific Agricultural Society of Finland
series Agricultural and Food Science
issn 1459-6067
1795-1895
publishDate 1993-09-01
description 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.
url https://journal.fi/afs/article/view/72663
work_keys_str_mv AT minnakahala peptidesinfermentedfinnishmilkproducts
AT eeropahkala peptidesinfermentedfinnishmilkproducts
AT annepihlantoleppala peptidesinfermentedfinnishmilkproducts
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