Dairy Chemistry Division, National Dairy Research Institute, Karnal, India.
Her area of research interest is Milk Protein/Bioactive peptides/Functional Foods. Antioxidant Peptide Identified from Cheddar Cheese
1.The most active RP-HPLC fraction was of water soluble extract (WSE) of fourth month old cheddar cheese made with adjunct culture L. casei ssp. casei was subjected to LC-MS/MS for peptide identification.
2. Two peptides VKEAMAPK b-casein f (98-105) and HIQKEDVPSER as1-casein f (80-90) were identified.
3. The antioxidant activity of these peptides was comparable to that of the BHA, t-BHQ, and Ferulic acid.