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dc.creatorVučić, Tanja
dc.creatorMilincić, Danijel D.
dc.creatorŽilić, Sladjana
dc.creatorSredović-Ignjatović, Ivana
dc.creatorSarić, Zlatan
dc.creatorEćim-Djurić, Olivera
dc.creatorKostić, Aleksandar
dc.creatorBarać, Miroljub
dc.date.accessioned2020-12-17T22:52:59Z
dc.date.available2020-12-17T22:52:59Z
dc.date.issued2020
dc.identifier.issn0026-704X
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5313
dc.description.abstractThe influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow's and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P lt 0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 7129 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow's cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.en
dc.publisherCroatian Dairy Union, Zagreb
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceMljekarstvo
dc.subjectcheeseen
dc.subjectprotein fractionsen
dc.subjectantioxidant propertiesen
dc.subjectin vitro digestionen
dc.titleThe effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheesesen
dc.typearticle
dc.rights.licenseBY-NC
dc.citation.epage265
dc.citation.issue4
dc.citation.other70(4): 253-265
dc.citation.rankM23
dc.citation.spage253
dc.citation.volume70
dc.identifier.doi10.15567/mljekarstvo.2020.0403
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/3812/5310.pdf
dc.identifier.wos000569000000003
dc.type.versionpublishedVersion


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