The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
| Autor: | Tanja Vučić, Danijel Milinčić, Slađana Žilić, Ivana Ignjatović-Sredović, Zlatan Sarić, Olivera Ećim-Đurić, Aleksandar Kostić, Miroljub Barać |
|---|---|
| Jazyk: | English<br />Croatian |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Mljekarstvo, Vol 70, Iss 4, Pp 253-265 (2020) |
| Druh dokumentu: | article |
| ISSN: | 0026-704X 1846-4025 |
| DOI: | 10.15567/mljekarstvo.2020.0403 |
| Popis: | The 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 |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|