| dc.creator |
ŞATIR, Gülçin |
|
| dc.creator |
SEYDİM, Zeynep Banu |
|
| dc.date |
2023-02-01T00:00:00Z |
|
| dc.date.accessioned |
2025-02-25T10:32:54Z |
|
| dc.date.available |
2025-02-25T10:32:54Z |
|
| dc.identifier |
7f72d030-a2c4-4c4f-b02b-80f065c1fa52 |
|
| dc.identifier |
10.1016/j.idairyj.2022.105532 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/7f72d030-a2c4-4c4f-b02b-80f065c1fa52/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/100304 |
|
| dc.description |
Changes in proteins and monoterpenic bioactive components as a result of fermenting milk of different goat breeds with kefir grains were investigated. SDS-PAGE was performed to determine the protein profile. Percentages of aS-casein (aS-CN), b-CN, k-CN, b-lactoglobulin, bovine serum albumin and other peptides were measured. Hair goat milk contained 5.7% aS1-CN, whereas cow milk contained 37% aS1-CN and the kefir fermentation process decreased the aS1-CN content in goat milk. Milk samples from extensively fed goats contained higher b-CN. Proteolysis increased due to the kefir fermentation, and new peptides were formed. Monoterpenic compounds such as carvacrol and thymol were present (0.14 mg 100 g-1 and 0.17 mg 100 g-1, respectively) in the Hair goat milk. After kefir fermentation, carvacrol was present (0.30 mg 100 g-1) in Hair goat kefir. This study is the first to show significant differences in proteolysis and monoterpenic bioactive components in the goat milk and kefir.(c) 2022 Elsevier Ltd. All rights reserved. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
The effect of kefir fermentation on the protein profile and the monoterpenic bioactive compounds in goat milk |
|
| dc.type |
info:eu-repo/semantics/article |
|