Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli
Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin. The proteolytic reactions affect, primarily, the synthesis of macro- and medium-molecular peptides from casein. In turn, the advanced proteolysis ends in the formation of short peptides and free amino acids. Further reactions may lead to the formation of nutritionally unfavorable biogenic amines. The present study aimed to determine changes in the contents of bioactive... Mehr ...
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Dokumenttyp: | Text |
Erscheinungsdatum: | 2020 |
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Multidisciplinary Digital Publishing Institute
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Schlagwörter: | biogenic amines / free amino acids / Lactobacillus / L-carnosine / anserine / additional cultures |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-27027310 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://doi.org/10.3390/molecules25225465 |