Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production

Cheese whey, a byproduct of the cheese-making industry, is discarded in many countries in the environment, causing pollution. This byproduct contains high-quality proteins containing encrypted biologically active peptides. The objective of this work was to evaluate the suitability of using this wast...

Full description

Bibliographic Details
Main Authors: Sandra Teresita Martín-del-Campo, Pablo César Martínez-Basilio, Juan Carlos Sepúlveda-Álvarez, Susana Estela Gutiérrez-Melchor, Karla Deniss Galindo-Peña, Ana Karen Lara-Domínguez, Anaberta Cardador-Martínez
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Antioxidants
Subjects:
cheese whey
trypsin hydrolysis
antioxidant capacity
ACEI activity
Online Access:https://www.mdpi.com/2076-3921/8/6/158

Internet

https://www.mdpi.com/2076-3921/8/6/158

Similar Items