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Study the properties and characterization physic-chemical of protein of ewe milk by using different techniques of analysis. Measure the gradual changes of proteins and peptides of ovine milk during the manufacture of yoghurt to include the role of whey and casein proteins in the texture of yoghurt. Identify new peptides that have the biological activity (anti-microbial or ACE inhibitor) which result from the proteolysis peptic and tryptic and yoghurt processing by using different strains of lactic acid bacteria and having undergone various heat treatments. During the fabrication of yoghurt, lactic acid bacteria produced some proteases, which hydrolyzed the proteins of milk to peptides of different sizes. An anti-microbial activity of the beta-lg and alpha-lac just as the yoghurt and their soluble and indissoluble fractions were identified against Escherichia coli, Salmonella enterica, Listeria innocua, Streptococcus mutans, Bacillus subtilis and Staphylococcus aureus. Some peptides resulting from the hydrolysates peptic and tryptic of whey proteins showed anti-hypertensive activity similar to those found in cow's milk.
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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.