Peptides in fermented Finnish milk products

Authors

• Minna Kahala Agricultural Research Centre of Finland, Food Research Institute, FIN-31600 Jokioinen, Finland
• Eero Pahkala Agricultural Research Centre of Finland, Food Research Institute, FIN-31600 Jokioinen, Finland
• Anne Pihlanto-Leppälä Agricultural Research Centre of Finland, Food Research Institute, FIN-31600 Jokioinen, Finland

DOI: https://doi.org/10.23986/afsci.72663

Abstract

This study was conducted to investigate the rate of proteolysis and peptide profiles of different Finnish fermented milk products. The highest rate of proteolysis was observed in Biokefir, while the greatest change in the rate of proteolysis was observed in Gefilus®. Differences in starters and manufacturing processes reflected on the peptide profiles of the products. Most of the identified peptides originated from either the N- or C-terminal region of β-casein or from the N-terminal region of αs1-casein.