A comparison of the effects of different coagulants on bioactive peptide formation in ultrafiltrated and conventional white cheeses

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-08-06 DOI:10.1016/j.idairyj.2025.106382

Esra Uğur Geçer , Sinan Akbal

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Abstract

The present study investigated the bioactive properties (antioxidant, ACE inhibitory, and antimicrobial) of water-soluble extracts (WSEs) obtained from two different types of cheese (Ultrafiltered [UF] and Conventional White) produced using microbial and calf rennet. The ACE inhibitory effect of all WSEs increased over time, with the highest activity observed at 71.36 % on day 90 in conventional white (CW) cheeses made with calf rennet. The WSEs from CW cheeses produced with microbial rennet demonstrated the broadest antimicrobial spectrum on day 30 of storage. The highest inhibition zone, however, was detected against S. typhi using WSEs obtained from 30-day-old UF cheeses made with microbial rennet. Peptides associated with WSEs displaying high biological activity were identified using LC-ESI-QTOF-MS, revealing the presence of peptides with varying sequences demonstrating antioxidant, antimicrobial, and ACE inhibitory activities. Peptides YLGYLEQLLR, FFVAPFPEVFGK, TKVIPYVR, VIPYVRYL, TKVIPYVRYL, and FALPQYLK with different biological activities were identified in the 90th day of CW cheeses produced using microbial rennet.

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不同混凝剂对超滤和常规白奶酪生物活性肽形成影响的比较

本研究研究了用微生物凝乳酶和小牛凝乳酶生产的两种不同类型的奶酪（超滤奶酪和常规白奶酪）的水溶性提取物（WSEs）的生物活性（抗氧化、抑制ACE和抗菌）。随着时间的推移，所有WSEs对ACE的抑制作用都有所增加，在用小牛凝血酶制成的传统白奶酪中，第90天的活性最高，为71.36%。用微生物凝乳酶生产的CW奶酪的wse在储存第30天表现出最广泛的抗菌谱。然而，从微生物凝乳酶制成的30天龄UF奶酪中获得的WSEs对伤寒沙门氏菌的抑制区最高。利用LC-ESI-QTOF-MS鉴定了与wse相关的具有高生物活性的肽，揭示了不同序列的肽具有抗氧化、抗菌和ACE抑制活性。利用微生物凝乳酶生产的CW奶酪，在第90天鉴定出具有不同生物活性的肽YLGYLEQLLR、FFVAPFPEVFGK、TKVIPYVR、VIPYVRYL、TKVIPYVRYL和FALPQYLK。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.