Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by and characterization of novel peptides with Antioxidative activity.

Unlabelled: In this study, antioxidant activities were evaluated for goat milk fermented with MTCC 5463. The fermentation conditions (inoculation rate and incubation time) were optimized by estimating proteolytic action of Lactobacillus. SDS-PAGE and 2D gel electrophoresis were carried out for identification of molecular weight and purification of identified peptides.