A comparison of the effects of different coagulants on bioactive peptide formation in ultrafiltrated and conventional white cheeses
International Dairy Journal, cilt.171, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 171
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.idairyj.2025.106382
- Dergi Adı: International Dairy Journal
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
- Anahtar Kelimeler: ACE inhibitory, Antimicrobial, Antioxidant, LC-ESI-QTOF-MS, Protein identification
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
The present study investigated the bioactive properties (antioxidant, ACE inhibitory, and antimicrobial) of water-soluble extracts (WSEs) obtained from two different types of cheese (Ultrafiltered [UF] and Conventional White) produced using microbial and calf rennet. The ACE inhibitory effect of all WSEs increased over time, with the highest activity observed at 71.36 % on day 90 in conventional white (CW) cheeses made with calf rennet. The WSEs from CW cheeses produced with microbial rennet demonstrated the broadest antimicrobial spectrum on day 30 of storage. The highest inhibition zone, however, was detected against S. typhi using WSEs obtained from 30-day-old UF cheeses made with microbial rennet. Peptides associated with WSEs displaying high biological activity were identified using LC-ESI-QTOF-MS, revealing the presence of peptides with varying sequences demonstrating antioxidant, antimicrobial, and ACE inhibitory activities. Peptides YLGYLEQLLR, FFVAPFPEVFGK, TKVIPYVR, VIPYVRYL, TKVIPYVRYL, and FALPQYLK with different biological activities were identified in the 90th day of CW cheeses produced using microbial rennet.