Yogurts enriched in Caseinphosphopeptides

BERGAMINI C.; WOLF I. V.; PEROTTI M.C.

Valencia

Simposio; Euro Global Summit and Expo on Food & Beverages; 2015

Bioactive peptides can be generated during milk fermentation by starter cultures or exogenous proteolytic enzymes. Phosphopeptides derived from caseins (CPP) have demonstrated anti-cariogenic activity due to their ability to link minerals mainly Ca and P. In this work, yogurts enriched with CPP were obtained by hydrolysis with trypsin of milks fortified with differentlevels of casein from skim milk powder and CaCN (calcium caseinate). A comparative study of acidity, peptide profile and anti-cariogenic activity between hydrolyzed and control yogurts were performed during fermentation and/or storage.