PURIFICATION AND CHARACTERIZATION OF ACE-INHIBITORY AND ANTIOXIDATIVE PEPTIDES FROM WHEY PROTEIN FERMENTATE
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Date
2021
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DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND-
Abstract
Whey protein as a source of good quality bovine milk protein with unique physiological
and functional attributes provides opportunities for the food industry to develop
functional foods or foods that have potential health benefits. Whey protein fermentate
have been shown to provide greater health advantages, including ACE-inhibitory,
antioxidative, antimicrobial, enhance immune defense and bone health, anti-allergenic
and anti-carcinogenic effects etc.