Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum traditional starter culture have been investigated this study. There is a significant difference protein profile bioactive between samples. Kombucha contains higher proportion protein, predominantly the casein fractions (α-casein β-casein) compared to culture. After (with pepsin pancreatin), significantly amount soluble degree hydrolyses were measured sample than During digestion, for with both are degraded more rapidly cheese. The hydrolysates showed phenolic content antiradical scavenging abilities produced starter. These results suggest that contributes improvement product’s potential.