Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.g., antioxidant, antidiabetic, antihypertensi...

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Bibliographic Details
Main Authors: Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Daniel A. González-Velázquez, María J. Torres-Llanez, Marcel Martínez-Porchas, Celia O. García-Sifuentes, Aarón F. González-Córdova, Belinda Vallejo-Córdoba
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Fermentation
Subjects:
cheese whey
whey fermentation
peptides
antihypertensive activity
proteolysis
Online Access:https://www.mdpi.com/2311-5637/6/1/19

Internet

https://www.mdpi.com/2311-5637/6/1/19

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