Effect of Ripening and In Vitro Digestion on Bioactive Peptides Profile in Ras Cheese and Their Biological Activities.

Anyway, the majority of β-casein-derived peptides displayed an increasing trend in their abundance during ripening. 3.3.

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Finally, most peptides from the regions 8–27 and 115–150 displayed a decreasing trend in intensity during ripening, suggesting that they were released at the early stage of ripening and further hydrolysed by lactic acid bacteria proteinases and peptidases.

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