Short communication: Potential of Fresco-style cheese whey as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme inhibitory activities

Recently, traditional Mexican Fresco-style cheese production has been increasing, and the volume of cheese whey generated represents a problem. In this study, we investigated the chemical composition of Fresco-style cheese wheys and their potential as a source of protein fractions with antioxidant a...

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Bibliographic Details
Published in:Journal of dairy science 2015-11, Vol.98 (11), p.7635-7639
Main Authors: Tarango-Hernández, S., Alarcón-Rojo, A.D., Robles-Sánchez, M., Gutiérrez-Méndez, N., Rodríguez-Figueroa, J.C.
Format: Article
Language:English
Subjects:
Angiotensin-Converting Enzyme Inhibitors - chemistry
angiotensin-I-converting enzyme-inhibitory activity
antioxidant activity
Antioxidants - chemistry
Cheese - analysis
chemical composition
Chemical Phenomena
Food Handling
Fresco-style cheese whey
Milk Proteins - chemistry
Whey - chemistry
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Summary:Recently, traditional Mexican Fresco-style cheese production has been increasing, and the volume of cheese whey generated represents a problem. In this study, we investigated the chemical composition of Fresco-style cheese wheys and their potential as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme (ACE)-inhibitory activities. Three samples from Fresco, Panela, and Ranchero cheeses whey were physicochemically characterized. Water-soluble extracts were fractionated to obtain whey fractions with different molecular weights: 10–5, 5–3, 3–1 and
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2015-9388