Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

Abstract In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening period. According to the results of RP-HPLC, the number of peptides increased as the ripening days progressed due to proteolysis. DPPH results indicated that the antioxidant activity of peptides increased as the ripening days progressed for these cheeses. However, the highest antioxidant activity of peptide extracts was found in goat milk Tulum cheese according to the DPPH assay. The highest Iron (II) binding activity of peptide extracts was determined in goat milk Tulum cheese on the 60th day. Peptide extracts obtained from goat milk Tulum cheese on the 90th day demonstrated an inhibitory effect against Salmonella typhimurium ATCC 14028.

摘要 本研究考察了土耳其山羊奶图卢姆奶酪与牛乳图卢姆奶酪中的水溶性肽的组成特征及其功能特性，包括抗氧化活性、矿物质结合活性与抗菌活性，并分析了其在成熟发酵周期内的变化。反相高效液相色谱（RP-HPLC）结果显示，由于蛋白水解作用，肽类总数量随成熟天数的推进而增加。二苯基苦基苯肼（DPPH）实验结果表明，两类奶酪的肽类抗氧化活性均随成熟天数增加而提升；但经DPPH实验检测，山羊奶图卢姆奶酪的肽提取物抗氧化活性最高。肽提取物的最高铁(II)结合活性于成熟第60天在山羊奶图卢姆奶酪中被测得。成熟第90天提取自山羊奶图卢姆奶酪的肽提取物，对鼠伤寒沙门氏菌（Salmonella typhimurium）ATCC 14028具有抑制活性。