Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

Detalhes bibliográficos
Autor(a) principal: ÖZTÜRK,Hale İnci
Data de Publicação: 2018
Outros Autores: AKIN,Nihat
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400674
Resumo: Abstract In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening period. According to the results of RP-HPLC, the number of peptides increased as the ripening days progressed due to proteolysis. DPPH results indicated that the antioxidant activity of peptides increased as the ripening days progressed for these cheeses. However, the highest antioxidant activity of peptide extracts was found in goat milk Tulum cheese according to the DPPH assay. The highest Iron (II) binding activity of peptide extracts was determined in goat milk Tulum cheese on the 60th day. Peptide extracts obtained from goat milk Tulum cheese on the 90th day demonstrated an inhibitory effect against Salmonella typhimurium ATCC 14028.
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spelling Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripeningantimicrobial activityantioxidant activitybioactive peptidemineral binding activityTulum cheeseAbstract In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening period. According to the results of RP-HPLC, the number of peptides increased as the ripening days progressed due to proteolysis. DPPH results indicated that the antioxidant activity of peptides increased as the ripening days progressed for these cheeses. However, the highest antioxidant activity of peptide extracts was found in goat milk Tulum cheese according to the DPPH assay. The highest Iron (II) binding activity of peptide extracts was determined in goat milk Tulum cheese on the 60th day. Peptide extracts obtained from goat milk Tulum cheese on the 90th day demonstrated an inhibitory effect against Salmonella typhimurium ATCC 14028.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400674Food Science and Technology v.38 n.4 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.11917info:eu-repo/semantics/openAccessÖZTÜRK,Hale İnciAKIN,Nihateng2018-11-30T00:00:00Zoai:scielo:S0101-20612018000400674Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-11-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
title Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
spellingShingle Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
ÖZTÜRK,Hale İnci
antimicrobial activity
antioxidant activity
bioactive peptide
mineral binding activity
Tulum cheese
title_short Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
title_full Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
title_fullStr Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
title_full_unstemmed Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
title_sort Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
author ÖZTÜRK,Hale İnci
author_facet ÖZTÜRK,Hale İnci
AKIN,Nihat
author_role author
author2 AKIN,Nihat
author2_role author
dc.contributor.author.fl_str_mv ÖZTÜRK,Hale İnci
AKIN,Nihat
dc.subject.por.fl_str_mv antimicrobial activity
antioxidant activity
bioactive peptide
mineral binding activity
Tulum cheese
topic antimicrobial activity
antioxidant activity
bioactive peptide
mineral binding activity
Tulum cheese
description Abstract In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening period. According to the results of RP-HPLC, the number of peptides increased as the ripening days progressed due to proteolysis. DPPH results indicated that the antioxidant activity of peptides increased as the ripening days progressed for these cheeses. However, the highest antioxidant activity of peptide extracts was found in goat milk Tulum cheese according to the DPPH assay. The highest Iron (II) binding activity of peptide extracts was determined in goat milk Tulum cheese on the 60th day. Peptide extracts obtained from goat milk Tulum cheese on the 90th day demonstrated an inhibitory effect against Salmonella typhimurium ATCC 14028.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400674
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400674
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.11917
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.4 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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