Exploring peptidomes of by-products generated during production using WS4 for identification of novel bioactive peptides.

The considerable value of whey is evident from its significant potential applications and contributions to the functional food and nutraceutical market. The by-products were individually obtained during functional and novel soy cheese production using defined lactic acid bacterial strains of Sikkim Himalaya's traditional . Hydrolysis of substrate proteins by starter proteinases resulted in a comparable peptide content in whey and soy whey which was associated with antioxidant and ACE inhibition potential.