Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation

Bertrand-Harb, C.; Иванова, И.; Dalgalarrondo, Michèle; Haertllé, T.

doi:10.1016/s0958-6946(02)00140-1

Cited by 77 publications

(67 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The infl uence of starter cultures on the level and character of proteolysis was investigated by other authors, who observed the variety of proteolytic abilities depending on microbiological starter culture composition (Alhaj et al, 2007;Bertrand-Harb et al, 2003;Sfaxi et al, 2012). In some papers, milk rods were found to have stronger proteolytic abilities than milk cocci (Bertrand-Harb et al, 2003;Sfaxi et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

“…In some papers, milk rods were found to have stronger proteolytic abilities than milk cocci (Bertrand-Harb et al, 2003;Sfaxi et al, 2012). It was also mentioned that Lactobacillus milk rods had weaker hydrolytic abilities against αs-casein than against β-casein (Sfaxi et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

“…The largest increase in the proportion of polypeptides (over 400%) was observed in the Bifi dobacterium milk, and of γ-casein (360%) in kefi r. The content of high (Table 3). According to Liu et al (2012), Pescuma et al (2012), Bertrand-Harb et al (2003 Streptococcus thermophillus and Lactobacillus delbrueckii ssp.…”

Section: Resultsmentioning

confidence: 99%

“…During the production of fermented milk drinks, hydrolysis is performed by enzymes of lactic acidfermenting bacteria. The microbiological composition of starter cultures can determine the range, as well as the development of, protein hydrolysis, and the composition of peptides and other products that form after hydrolysis, because the proteolytic activity of the starter microfl ora is diff erent (Alhaj et al, 2007;Bertrand-Harb et al, 2003;Liu et al, 2012;Pescuma et al, 2008;Pescuma et al, 2012;Reguła and Bonczar, 2005;Sfaxi et al, 2012;Tzvetkova et al, 2007;Yadav et al, 2007).…”

mentioning

confidence: 99%

See 3 more Smart Citations

The changes of proteins fractions shares in milk and fermented milk drinks

Bonczar

Walczycka

Duda

2016

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Background. The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with diff erent starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefi r, acidifi ed milk, fermented Bifi dobacterium bifi dum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. Materials and methods. The research materials were raw and pasteurised milk, as well as fermented milkbased drinks. The raw milk used for research came from Polish Holstein-Fresian black and white cows. The milk was sampled 3 times and divided into 5 parts, each of which was pasteurised at 95°C for 10 min and then cooled for inoculation: yoghurt to 45°C, kefi r and acidifi ed milk to 22°C and drinks with Bifi dobacterium bifi dum and Lactobacillus acidophillus to 38°C. Milk was inoculated with lyophilised, direct vat starter cultures, in an amount equal to 2% of the working starter. For the production of fermented drinks, the subsequent starters were applied: "YC-180" Christian Hansen for yoghurt, "D" Biolacta-Texel-Rhodia for kefi r, CH-N--11 Christian Hansen for acidifi ed milk, starter by Christian Hansen for the probiotic Bifi dobacterium bifi dum milk, starter by Biolacta-Texel-Rhodia for the probiotic Lactobacillus acidophillus milk. The analyses were conducted in raw, pasteurised and freshly fermented milk as well as in milk drinks stored for 14 days. The total solid content was estimated by the drying method; the fat content by the Gerber method; the lactose content by the Bertrand method; the protein content by the Kjeldahl method with Buchi apparatus; the density of milk was measured with lactodensimeter; acidity with a pH-meter; and potential acidity by Soxhlet-Henkl method (AOAC, 1990). The electrophoretic separation of proteins in raw and pasteurised milk, as well as in freshly produced milk drinks and those stored for 14 days, was performed with SDS-PAGE (on polyacrylamid gel) basing on procedure described by Laemmli (1970). Results. It was shown that, in comparison with raw milk, the pasteurised milk had smaller amounts of αs-, β-and κ-casein, whereas the shares of γ-casein and peptides were greater, and there were no changes in immunoglobulin, α-lactalbumin or β-lactoglobulin levels, which indicated that hydrolysis of caseins had occurred. In all freshly fermented milk drinks, a drop in αs-and β-casein was observed relative to raw milk. An increase in peptides and γ-casein was also noticed (with the exception of acidifi ed milk). There were diff erences in α-lactalbumin and β-lactoglobulin levels between the diff erent drinks: raw, pasteurised or freshly fermented milk. It was shown that kefi r, compared to the other drinks, had the lowest levels of αs-and β-casein, α-lactalbumin and of peptides, as well as the highest level of γ-casein, which is evidence of an increased rate of hydrolysis in that drink. It was stated that, during the storage of fermented milk drin...

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

The changes of proteins fractions shares in milk and fermented milk drinks

Bonczar

Walczycka

Duda

2016

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

show abstract

“…Neste caso, as proteinases e as peptidases, enzimas primárias das bactérias láticas e responsáveis pela proteólise das proteínas do leite, serviriam de suporte no aumento da oferta de aminoácidos e nitrogênios para as bactérias fermentativas, acarretando a diminuição do teor proteico. Porém Bertrand-Harb et al (2003), avaliando a influência das β-lactoglobulina e α-lactoalbumina durante a fermentação de iogurtes, observaram que a extensão da hidrólise das proteínas do soro é comparável com as outras proteínas presentes no leite. Portanto, não seria a diferença entre a hidrólise das proteínas do soro a principal responsável pela diminuição do teor proteico das bebidas lácteas, mas sim, como relatado por Almeida et al (2001) , em leites fermentados probióticos, e por Ji e Haque (2003), em queijos cheddar.…”

Section: Análise Físico-químicaunclassified

A Influência Do Uso De Soro De Queijo E Bactérias Probióticas Nas Propriedades De Bebidas Lácteas Fermentadas

CUNHA¹,

ILHA²,

AMBONI³

et al. 2009

BJFT

View full text Add to dashboard Cite

ResumoBebidas lácteas fermentadas contendo bactérias probióticas foram elaboradas com 50, 40 e 30% de soro de queijo, e denominadas de bebida láctea 1, 2 e 3, respectivamente. Após a avaliação destas bebidas, verificou-se que as contagens de células probióticas não foram influenciadas pela proporção de soro, podendo também ser classificadas como probióticas. Quanto menor a proporção de soro de queijo utilizada nas bebidas, maiores os teores de sólidos totais (p < 0,05) e valores calóricos encontrados (p < 0,05), porém, após o 14° dia de armazenamento, ambos aumentaram (p < 0,05). Neste mesmo período, a acidez foi maior (p < 0,05) nas bebidas 2 e 3, enquanto os valores do pH das bebidas diminuíram (p < 0,05) nos 28 dias de armazenamento. Os demais valores referentes à composição físico-química não apresentaram diferenças (p > 0,05). Todas as bebidas apresentaram comportamento de fluido não-Newtoniano, com comportamento pseudoplástico e menor viscosidade nas bebidas com maior proporção de soro. Maior sinérese (p < 0,05) foi verificada na bebida1. Palavras-chave: Bebida láctea; Soro de queijo; Probióticos e reologia. SummaryFermented lactic beverages containing probiotic bacteria were elaborated with 50, 40 and 30% of whey, and denominated lactic beverages 1, 2 and 3, respectively. After the evaluation of these beverages, it was shown that the number of probiotic cells had not been influenced by the amount of whey used, classifying the beverages as probiotic. The lower the amount of cheese whey used, the higher the total solids contents (p < 0.05) and caloric values (p < 0.05), but after the 14 th day of storage both values increased (p < 0.05). During this period, the acidity was higher (p < 0.05) in beverages 2 and 3, whilst the beverage pH values decreased (p < 0.05) after 28 days of storage. The other physicochemical values presented no differences (p > 0.05). All the beverages presented non-Newtonian fluid behaviour with pseudoplastic behaviour, and a lower viscosity in the beverages with higher whey ratios. Greater syneresis (p < 0.05) was demonstrated by beverage 1. Key words: Lactic beverage; Whey; Probiotics and rheology.A influência do uso de soro de queijo e bactérias probióticas nas propriedades de bebidas lácteas fermentadas 24A influência do uso de soro de queijo e bactérias probióticas nas propriedades de bebidas lácteas fermentadas CUNHA, T. M. et al. www.ital.sp.gov.br/bj o uso deste modelo na representação significativa do comportamento reológico de diversos fluidos pseudoplásticos (GRATÃO et al., 2007).O objetivo deste trabalho foi avaliar as propriedades microbiológicas, físico-químicas e reológicas de bebidas lácteas elaboradas com 50% de leite e 50% de soro de queijo (bebida láctea 1), 60% de leite e 40% de soro (bebida láctea 2) e 70% de leite e 30% do soro (bebida láctea 3), contendo Streptococcus thermophilus, além das bactérias probióticas Lactobacillus acidophilus La-5 e Bifidobacterium BB-12. Material e métodos 2 2.1 Material Elaboração das bebidas lácteasA elaboração das bebidas ...

show abstract