Dong-Gyu Yoo, Yu-Bin Jeon, Se-Hui Moon, Ha-Neul Kim, Ji-Won Lee, Cheol-Hyun Kim
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Functional Properties of Peptides in Mixed Whey and Soybean Extracts after Fermentation by Lactic Acid Bacteria
In this study, we explored the synergistic effects of whey protein concentrate (WPC) and soybean protein components after fermentation with lactic acid bacteria isolated from kimchi, and identified several peptides with desirable physiological functions, proteolysis, and immune effects. Antioxidant activity was determined using 2,2
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