Pregledni rad
https://doi.org/10.15567/mljekarstvo.2017.0101
White cheeses as a potential source of bioactive peptides
Miroljub Barać
orcid.org/0000-0002-6645-4537
; University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade, Serbia
Mirjana Pešić
; University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade, Serbia
Tanja Vučić
; University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade, Serbia
Milena Vasić
; University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade, Serbia
Milenko Smiljanić
; University of East Sarajevo, Faculty of Technology, Karakaj bb, Zvornik, Bosnia and Herzegovina
Sažetak
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.
Ključne riječi
bioactive peptides; white cheese in brine; proteolysis
Hrčak ID:
174093
URI
Datum izdavanja:
1.2.2017.
Posjeta: 3.879 *