• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of dairy research >Changes in the chemical and in-vitro antihypertensive properties of sweet whey obtained from miniature fresh, Chanco and Gouda-style model cheeses
【24h】

Changes in the chemical and in-vitro antihypertensive properties of sweet whey obtained from miniature fresh, Chanco and Gouda-style model cheeses

机译：甜乳清的化学和体外抗高血压性能的变化，从微型，陈和古达式模特奶酪中获得

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This Technical Research Communication evaluated the influence of various cheese manufacture methods on the composition and in vitro antihypertensive activity of sweet whey samples obtained from miniature models for fresh, Chanco and Gouda-style cheese processing using bulk-tank milks throughout a year. Raw milks from morning milking were standardized, pasteurized and used to obtain sweet whey using cheesemaking protocols for each variety on 200 g scale, as well the use of whey dilution at levels of 0, 15, 30 and 45% in Chanco and Gouda-style making. The composition of sweet whey obtained within each cheesemaking variety was similar among different timepoints of the year (P＞0.05), which was attributed to similar composition of milks and the use standardized cheesemaking protocols used for this study. As expected, the use of whey dilution led to sweet whey samples with reduced levels of total solids (P ＜0.05), but they exhibited an improvement of the in vitro antihypertensive properties, which may be attributed to the formation of low-molecular weight bioactive peptides due to increased cheese making times. The results of this study suggest that modifying cheese manufacture protocols may have a direct impact on the bioactive properties of sweet whey. Future work will be required to identify and evaluate the feasibility to purify bioactive peptides obtained from sweet whey.
机译：该技术研究沟通评估了各个乳酪制造方法对新鲜模型的甜乳清样品的组成和体外抗高血压活性的影响，全年使用批量坦克牛奶在批量罐中获得的甜乳清样品的甜乳清样品。早晨挤奶中的未加工的牛奶是标准化的，巴氏杀菌和用于使用每种品种的乳酸乳清，在200g级别上使用乳清疗方案，也可以在Chanco和Gouda-Sique的0,15,30％和45％的水平下使用乳清稀释制作。在每年的不同时间点（P> 0.05）中获得的甜乳清的组成相似（p> 0.05），其归因于MARKS的类似组成以及用于本研究的使用标准化的削减方案。如所预期的，使用乳清稀释导致甜乳清样品，其总固体水平降低（P <0.05），但它们的改善了体外抗高血压性能，这可能归因于形成低分子量的生物活性肽由于奶酪增加时的时间。该研究的结果表明，改性奶酪制造方案可能对甜乳清的生物活性性能直接影响。将来将需要进行识别和评估从甜乳清中获得的生物活性肽的可行性。

著录项

  • 来源
    《Journal of dairy research》 |2020年第4期|488-492|共5页
  • 作者

    Josemaria Godoy; Marie Peslerbes; Stefanie Vyhmeister; Einar Vargas-Bello-Perez; Maria Angelica Fellenberg; Rodrigo A. Ibanez;

  • 作者单位

    Departamento de Ciencias Animates Facultad de Agronomia e Ingenieria Forestal Pontificia Universidad Catolica de Chile Santiago Chile;

    Departamento de Ciencias Animates Facultad de Agronomia e Ingenieria Forestal Pontificia Universidad Catolica de Chile Santiago Chile;

    Departamento de Ciencias Animates Facultad de Agronomia e Ingenieria Forestal Pontificia Universidad Catolica de Chile Santiago Chile;

    Departamento de Ciencias Animates Facultad de Agronomia e Ingenieria Forestal Pontificia Universidad Catolica de Chile Santiago Chile Department of Veterinary and Animal Sciences Faculty of Health and Medical Sciences University of Copenhagen Gronnegardsvej 3 DK-1870 Frederiksberg C Denmark;

    Departamento de Ciencias Animates Facultad de Agronomia e Ingenieria Forestal Pontificia Universidad Catolica de Chile Santiago Chile;

    Departamento de Ciencias Animates Facultad de Agronomia e Ingenieria Forestal Pontificia Universidad Catolica de Chile Santiago Chile Center for Dairy Research University of Wisconsin-Madison Madison WI 53706 USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cheese making; inhibitory angiotensin converting enzyme activity; milk composition; whey dilution;

    机译：奶酪制作;抑制血管紧张素转化酶活性;牛奶组成;乳清稀释;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号