Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes.
作者： Emanuele Smacchi , Marco Gobbetti
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摘要: Abstract Food proteins are sources of peptides with various biological activities, such as opioids, mineral carriers, antihypertensives, immuno-stimulants, antithrombotics and antigastrics. These bioactive generated in vivo , vitro during food processing. Bioactive largely found milk, fermented milks cheeses. Proteolytic enzymes naturally occurring from lactic acid bacteria or exogenous contribute to the generation peptides. Dairy processing conditions cheese ripening also relevant. Once produced, play a significant role cheesemaking by selectively inhibiting proteolytic subsequently affecting quality. Sensitivity inhibition is highly specific: same biochemical class strains species differ. inhibit dairy spoilage enzymes.
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