Cargando…

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production

Cheese whey, a byproduct of the cheese-making industry, is discarded in many countries in the environment, causing pollution. This byproduct contains high-quality proteins containing encrypted biologically active peptides. The objective of this work was to evaluate the suitability of using this wast...

Descripción completa

Detalles Bibliográficos
Autores principales:	Martín-del-Campo, Sandra Teresita, Martínez-Basilio, Pablo César, Sepúlveda-Álvarez, Juan Carlos, Gutiérrez-Melchor, Susana Estela, Galindo-Peña, Karla Deniss, Lara-Domínguez, Ana Karen, Cardador-Martínez, Anaberta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617266/ https://www.ncbi.nlm.nih.gov/pubmed/31163620 http://dx.doi.org/10.3390/antiox8060158

Ejemplares similares

Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain
por: Abadía-García, Lucía, et al.
Publicado: (2021)

Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics
por: Parra-Ocampo, Karina A., et al.
Publicado: (2020)

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
por: Pires, Arona Figueroa, et al.
Publicado: (2021)

Biobutanol from cheese whey
por: Becerra, Manuel, et al.
Publicado: (2015)

An Integrated Approach for the Valorization of Cheese Whey
por: Barba, Francisco J.
Publicado: (2021)

CHEESE and WHEY: The Outcome of Milk Curdling
por: Moatsou, Golfo, et al.
Publicado: (2021)

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
por: Raho, Susanna, et al.
Publicado: (2020)

Optimization of lipids production by Cryptococcus laurentii 11 using cheese whey with molasses
por: Castanha, Rodrigo Fernandes, et al.
Publicado: (2014)

Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose
por: Corzo-Martinez, Marta, et al.
Publicado: (2015)

Cheese whey-induced high-cell-density production of recombinant proteins in Escherichia coli
por: Viitanen, Mikko I, et al.
Publicado: (2003)

Bio-production of lactic and lactobionic acids using whey from the production of cow’s milk Wagashi cheese in Benin
por: Djobo, Oumarou, et al.
Publicado: (2022)

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese
por: Pappa, Eleni C., et al.
Publicado: (2020)

Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
por: Jeewanthi, Renda Kankanamge Chaturika, et al.
Publicado: (2017)

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
por: Pontonio, Erica, et al.
Publicado: (2021)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
por: Sattin, Eleonora, et al.
Publicado: (2016)

Cheese-whey permeate improves the fitness of Escherichia coli cells during recombinant protein production
por: de Divitiis, Marcella, et al.
Publicado: (2023)

Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
por: Chan, Lauryn G., et al.
Publicado: (2018)

Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
por: Tsanasidou, Charikleia, et al.
Publicado: (2021)

Getting value from the waste: recombinant production of a sweet protein by Lactococcus lactis grown on cheese whey
por: Boumaiza, Mohamed, et al.
Publicado: (2018)

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate
por: Garcia, Manuel Mântua Esteves, et al.
Publicado: (2022)

Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses
por: Ehsani, A., et al.
Publicado: (2018)

Massive Survey on Bacterial–Bacteriophages Biodiversity and Quality of Natural Whey Starter Cultures in Trentingrana Cheese Production
por: Mancini, Andrea, et al.
Publicado: (2021)

Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization
por: Kachrimanidou, Vasiliki, et al.
Publicado: (2023)

Lecture on Milk; on the Composition of Cheese, and on Practical Mistakes in Cheese-Making; Cheese Experiments; on Poisonous Cheese
Publicado: (1863)

Yeast screening and cell immobilization on inert supports for ethanol production from cheese whey permeate with high lactose loads
por: Díez-Antolínez, Rebeca, et al.
Publicado: (2018)

Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making
por: Barzaghi, Stefania, et al.
Publicado: (2021)

PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides
por: Bosco, Francesca, et al.
Publicado: (2021)

Upscale fermenter design for lactic acid production from cheese whey permeate focusing on impeller selection and energy optimization
por: Mediboyina, Maneesh Kumar, et al.
Publicado: (2021)

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
por: Lappa, Iliada K., et al.
Publicado: (2019)

Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process
por: Mahony, Jennifer, et al.
Publicado: (2017)

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
por: Macedo, Antónia, et al.
Publicado: (2018)

Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration
por: Macedo, Antónia, et al.
Publicado: (2021)

Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese
por: von Oesen, Tobias, et al.
Publicado: (2023)

Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
por: Wu, Chung-Shiuan, et al.
Publicado: (2020)

Pretreatment of Cottage Cheese to Enhance Biogas Production
por: Prabhudessai, Vidhya, et al.
Publicado: (2014)

Fruit and Vegetable By-Products to Fortify Spreadable Cheese
por: Lucera, Annalisa, et al.
Publicado: (2018)

Compositional Differences of Greek Cheeses of Limited Production
por: Pappa, Eleni C., et al.
Publicado: (2023)

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation
por: Dahlem Júnior, Marcos Aurélio, et al.
Publicado: (2022)

Enhancing methane production using anaerobic co-digestion of waste activated sludge with combined fruit waste and cheese whey
por: Hallaji, Seyed Mostafa, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_8ch3pnu1vleaamucgu8u408ks6