الفهرس 
Studies on Bioactive Peptides of Buffalo’s Milk and its Products
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Abstract
This study was aimed to through light on the effect of some proteolytic enzymes on the functionality of buffaloes{u2019} casein and whey hydrolysates using: neutrase, thermolysin and pepsin, also the functionality of bioactive peptides of yoghurt and Domiatti cheese. The obtained results revealed that: the degree of hydrolysis (DH) of casein hydrolysate with thermolysin was the highest and in case of whey neutrase hydrolysate, it had the highest DH with significant differences between treatments. Radical scavenging activity of casein and whey hydrolysates with thermolysin was the highest by DPPH assay, but with ABTS the hydrolysate with neutrase was the highest, the same trend was found in ACEI% of casein and whey hydrolysates with neutrase. All casein and whey hydrolysates had antibacterial and antifungal activity against the tested microorganisms (the MIC ranged from 60 to100mg/ml). Thermolysin hydrolysate of both casein and whey showed the highest inhibition % against colon and breast cancer cells compared with other treatments. The second part involved the effect of yoghurt culture in addition to Lb. acidophilus ATCC 20225 and Lb. helveticus CH5 on the functionalities of WSPE of yoghurt manufactured from buffalo{u2019}s milk