Functional Characteristics of Whey Protein-Derived Peptides Produced Using Lactic Acid Bacteria Hydrolysis
Author:
Funder
Ministry of SMEs and Startups
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2023.41.1.34
Reference19 articles.
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2. Jrad Z, EI Hatmi H, Adt I, Khorchani T, Degraeve P, Oulahal N. Antimicrobial activity of camel milk casein and its hydrolysates. Acta Aliment. 2015;44:609-616. 10.1556/066.2015.44.0034
3. Neyestani TR, Djalali M, Pezeshki M. Isolation of α-lactalbumin, β-lactoglobulin, and bovine serum albumin from cow’s milk using gel filtration and anion-exchange chromatography including evaluation of their antigenicity. Protein Expr Purif. 2003; 29:202-208. 10.1016/S1046-5928(03)00015-9 12767810
4. Rizzello CG, Lorusso A, Russo V, Pinto D, Marzani B, Gobbetti M. Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria. Int J Food Microbiol. 2017;241:252-261. 10.1016/j.ijfoodmicro.2016.10.035 27810447
5. Yun H, Kim JD, Choi HC, Lee CW. Antibacterial activity of CNT-Ag and GO-Ag nanocomposites against gram-negative and gram-positive bacteria. Bull Korean Chem Soc. 2013;34:3261-3264. 10.5012/bkcs.2013.34.11.3261
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