Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese

Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese

Proteolysis degree, biological activities, and water-soluble peptide patterns were evaluated in 12 month-ripened Parmigiano Reggiano (PR) cheeses collected in different dairy farms and showing different salt and fat content. Samples classified in high-salt and high-fat group (HH) generally showed lo...

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Bibliographic Details
Main Authors: Lisa Solieri, Andrea Baldaccini, Serena Martini, Aldo Bianchi, Valentina Pizzamiglio, Davide Tagliazucchi
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Biology
Subjects:
proteomic
peptidomic
bioactive peptides
fermented food
lactobacilli
Online Access:https://www.mdpi.com/2079-7737/9/7/170

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