Innovative milk and whey protein hydrolysates

Giorgia Spigno, Alice Gruppi, Dermiki Maria, R. J. Fitzgerald

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The generation of bioactive compounds from milk proteins is a possible way to obtain bioactive peptide ingredients having a health promoting activity in cardiovascular disease, inflammation and cancer. These peptide sequences are inactive in the native protein but can be released during digestion in the gut through the action of some microorganisms and can also be produced during in vitro enzymatic hydrolysis. Commercial products with milk bioactive peptides have begun to appear on the market. This is related to the industrial-scale production of bioactive compounds during food protein hydrolysis.
Original languageEnglish
Title of host publicationBook of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems
Pages128
Number of pages1
Publication statusPublished - 2019
Event8th International Symposium on “Delivery of Functionality in Complex Food Systems” - Porto
Duration: 7 Jul 201910 Jul 2019

Conference

Conference8th International Symposium on “Delivery of Functionality in Complex Food Systems”
CityPorto
Period7/7/1910/7/19

Keywords

  • hydrolsyates
  • whey

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