[Biological value of fermented dairy products]
2002
Yukalo, V.
Bioactive peptides are supposed to be created as a result of proteolysis of milk protein while conducting process of making fermented dairy products. To confirm these suggestions, studies on the direct isolation of the peptides from cheeses and fermented dairy products are carried out. The findings as follows are provided and analysed: indices of biological value of some food proteins; methods for creating the bioactive peptides in dairy products; chromatography of casein proteolysis products following the incubation with lactococci and the Fromase milk-setting preparation. To reveal bioactive peptides, using a model proteolytic system is proposed which would allow recreating the proteolytic processes while producing the cheeses and fermented dairy products. In doing so, as the substrates, purified homogenous proteins of casein complex, biomass of the corresponding strains of lactic acid bacteria and milk-setting preparations were used. A conclusion is drawn that, as a result of action of proteolytic enzymes of the Fromase and some separate strains on casein of lactococci, peptides with antihypertensive action, that is casokinins, appear
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