Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese

Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination o...

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Bibliographic Details
Main Authors: Erica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, Carlo Giuseppe Rizzello
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
ricotta cheese exhausted whey
anti-ACE activity
fermentation
bioactive peptides
food by-products
Online Access:https://www.mdpi.com/2304-8158/10/11/2573

Internet

https://www.mdpi.com/2304-8158/10/11/2573

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