Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing

The present work reports the enzymatic valorisation of the protein fraction of scotta, a dairy by-product representing the exhausted liquid residue of ricotta production. Scotta was subjected to ultra-filtration with membrane cut-offs from 500 to 4 kDa and the obtained protein-enriched fractions wer...

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Detalles Bibliográficos
Autores principales: Monari, Stefania, Ferri, Maura, Russo, Claudio, Prandi, Barbara, Tedeschi, Tullia, Bellucci, Paolo, Zambrini, Angelo Vittorio, Donati, Emanuela, Tassoni, Annalisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6936807/
https://www.ncbi.nlm.nih.gov/pubmed/31887121
http://dx.doi.org/10.1371/journal.pone.0226834

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6936807/
https://www.ncbi.nlm.nih.gov/pubmed/31887121
http://dx.doi.org/10.1371/journal.pone.0226834

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