Identification of physiologically functional peptides in dairy productsExport / Share Share this record       Export this recordDionysius, D.A., Marschke, R.J., Wood, A.J., Milne, J., Beattie, T.R., Jiang, H., Treloar, T., Alewood, P. F. and Grieve, P. A. (2000) Identification of physiologically functional peptides in dairy products. Australian Journal of Dairy Technology, 55 (2). p. 103. ISSN 0004-9433 Full text not currently attached. Access may be available via the Publisher's website or OpenAccess link. Article Link: https://espace.library.uq.edu.au/view/UQ:36553 AbstractA wide range of peptides produced from milk proteins have been demonstrated to produce a physiological response in model systems. These peptides may be released from intact proteins in the gastrointestinal tract by proteolytic digestion, but are also present in fermented products such as cheese and yogurt, as a result of the action of inherent proteases, such as plasmin, and/or bacterial proteases released by the starter culture. This study investigated the presence of peptides, previously reported to have bioactive properties, in commercially available yogurts and cheeses.
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