Identification of whey proteins in tradional Bulgarian yougurt.
Functional foods hold a great promise for future trends in human nutrition. Consumption of milk and milk products have a pronounced probiotic effects together with the expected modification of allergenic properties of milk due to the process of fermentation. The proteolytic system of lactic acid bacteria consists a cell wall bound proteinase and several intracellular peptidases, and can contribute to the liberation of bioactive peptides. Food-derived bioactive peptides are claimed to be health enhancing components which can be used for functional food. In our study we focused our attention on beta-lactoglobulin and alpha-lactalbumin in early stages of yogurt fermentation of traditional Bulgarian products. Biochemical techniques were used to measure the concentration of these two whey proteins during fermentation. At a result of the done study alteration in the concentration of beta-lactoglobulin and alpha-lactalbumin were detected. The studied proteolytic activity of the strains, used in the fermentation process confirmed the received results.
Ivanova
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Sofia University, Department of General and Industrial Microbiology, 1000 Sofia, Bulgaria.
Antonova-Nikolova
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Iliev
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D005285:Fermentation; D005516:Food Microbiology; D058870:Food, Organic / Q000032:analysis*; D006868:Hydrolysis; D007768:Lactalbumin / Q000302:isolation & purification* / Q000378:metabolism; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism; D007782:Lactoglobulins / Q000302:isolation & purification* / Q000378:metabolism; D008894:Milk Proteins / Q000302:isolation & purification* / Q000378:metabolism; D009747:Nutritional Physiological Phenomena; D013291:Streptococcus / Q000254:growth & development / Q000378:metabolism; D000067816:Whey Proteins; D015014:Yogurt / Q000032:analysis* / Q000382:microbiology*
D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins; D007768:Lactalbumin