PROTEIN-PEPTIDE COMPOSITION AND RADICAL REDUCING PROPERTIES OF FERMENTED BOVINE COLOSTRUM
Abstract
The comparative characteristic of protein-peptide component and antioxidant activity of native and fermented bovine colostrum was presented. According to the results of experimental work new data about the influence of colostrum fermentation to change its biologically active properties was received. Based on spectrophotometric and fluorimetric research the increase of antioxidant activity of fermented colostrum sample was found that provided by addition of peptide component as a result of protein substrates hydrolysis with proteolytic bacterial systems.
About the Authors
T. M. Halavach
Белорусский государственный университет
Belarus
Belarus
V. P. Kurchenko
Белорусский государственный университет
Belarus
Belarus
K. I. Tarun
Международный государственный экологический институт имени А.Д. Сахарова Белорусского государственного университета
Belarus
Belarus
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Review
For citations:
Halavach T.M., Kurchenko V.P., Tarun K.I. PROTEIN-PEPTIDE COMPOSITION AND RADICAL REDUCING PROPERTIES OF FERMENTED BOVINE COLOSTRUM. Food Industry: Science and Technology. 2016;(3):57-63. (In Russ.)
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