Identification of bioactive peptides in kashar cheese and its antioxidant activities

Zübeyde Öner; Ayşe Mine Sarıdağ

doi:10.31015/jaefs.18007

EN

Identification of bioactive peptides in kashar cheese and its antioxidant activities

Abstract

This study analyzed the peptide profile and antioxidant activity in commercially sourced Kashar cheese. The antioxidant activity of Kashar cheese was found to be 41.09 mM Trolox g−1. However, the antioxidant activity of its F3, F4, F5 and F14 fractions was found to be 920.726 mM Trolox g−1, 545.544 mM Trolox g−1 , 783.864 mM Trolox g−1, and 392.12 mM Trolox g−1, respectively. In Kashar cheese, the Tandem Mass Spectrometry (MS/MS) spectrum for the 875 g mol−1 m/z signal was matched to αs1-casein, and it showed that 1012 g mol−1 (875+137) histidine can be a part of 1140 (1012+128) glutamine amino acid. Peptide sequences were matched to 875:RPKHPIK-H-Q peptide 1012:RPKHPIK+H peptide and 1140:RPKHPIKH+Q peptide. It can be concluded that the peptide fractions of Kashar cheese demonstrated antioxidant activity.

Keywords

Bioactive peptides,Kashar cheese,Antioxidant activity

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Zübeyde Öner ^*
0000-0003-2557-0731
Türkiye

Ayşe Mine Sarıdağ This is me
0000-0001-6525-7059

Publication Date

April 10, 2018

Submission Date

February 1, 2018

Acceptance Date

March 17, 2018

Published in Issue

Year 2018 Volume: 2 Number: 2

DOI

https://doi.org/10.31015/jaefs.18007

IZ

https://izlik.org/JA55FS89GH

APA

Öner, Z., & Sarıdağ, A. M. (2018). Identification of bioactive peptides in kashar cheese and its antioxidant activities. International Journal of Agriculture Environment and Food Sciences, 2(2), 44-49. https://doi.org/10.31015/jaefs.18007

AMA

1.Öner Z, Sarıdağ AM. Identification of bioactive peptides in kashar cheese and its antioxidant activities. int. j. agric. environ. food sci. 2018;2(2):44-49. doi:10.31015/jaefs.18007

Chicago

Öner, Zübeyde, and Ayşe Mine Sarıdağ. 2018. “Identification of Bioactive Peptides in Kashar Cheese and Its Antioxidant Activities”. International Journal of Agriculture Environment and Food Sciences 2 (2): 44-49. https://doi.org/10.31015/jaefs.18007.

EndNote

Öner Z, Sarıdağ AM (April 1, 2018) Identification of bioactive peptides in kashar cheese and its antioxidant activities. International Journal of Agriculture Environment and Food Sciences 2 2 44–49.

IEEE

[1]Z. Öner and A. M. Sarıdağ, “Identification of bioactive peptides in kashar cheese and its antioxidant activities”, int. j. agric. environ. food sci., vol. 2, no. 2, pp. 44–49, Apr. 2018, doi: 10.31015/jaefs.18007.

ISNAD

Öner, Zübeyde - Sarıdağ, Ayşe Mine. “Identification of Bioactive Peptides in Kashar Cheese and Its Antioxidant Activities”. International Journal of Agriculture Environment and Food Sciences 2/2 (April 1, 2018): 44-49. https://doi.org/10.31015/jaefs.18007.

JAMA

1.Öner Z, Sarıdağ AM. Identification of bioactive peptides in kashar cheese and its antioxidant activities. int. j. agric. environ. food sci. 2018;2:44–49.

MLA

Öner, Zübeyde, and Ayşe Mine Sarıdağ. “Identification of Bioactive Peptides in Kashar Cheese and Its Antioxidant Activities”. International Journal of Agriculture Environment and Food Sciences, vol. 2, no. 2, Apr. 2018, pp. 44-49, doi:10.31015/jaefs.18007.

Vancouver

1.Zübeyde Öner, Ayşe Mine Sarıdağ. Identification of bioactive peptides in kashar cheese and its antioxidant activities. int. j. agric. environ. food sci. 2018 Apr. 1;2(2):44-9. doi:10.31015/jaefs.18007

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Abstract

Identification of bioactive peptides in kashar cheese and its antioxidant activities

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Antioxidant Activity of Milk and Dairy Products

Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides

The identification of antioxidant and ACE-I peptides in different turkish ripened cheeses

Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese

Abstracting & Indexing Services

© International Journal of Agriculture, Environment and Food Sciences