Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates

The aim of this work was to valorize the by-product derived from the ricotta cheese process (scotta). In this study, ovine scotta was concentrated by ultrafiltration and then subjected to enzymatic hydrolyses using proteases of both vegetable (4% E:S, 4 h, 50 °C) and animal origin (4% E:S, 4 h, 40 °...

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Xehetasun bibliografikoak

Egile Nagusiak:	Roberto Cabizza, Francesco Fancello, Giacomo Luigi Petretto, Roberta Addis, Salvatore Pisanu, Daniela Pagnozzi, Antonio Piga, Pietro Paolo Urgeghe
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2021-12-01
Saila:	Foods
Gaiak:	ovine scotta bioactive peptides bromelain pancreatin dipeptidyl peptidase IV inhibition ovine second whey cheese
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/10/12/3137
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