Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Cruz, Adriano G.; Castro, W.F.; Faria, J.A.F.; Lollo, Pablo Christiano Barboza; Amaya-Farfán, Jaime; Freitas, Mônica Q.; Rodrigues, Denise Cristina; Oliveira, Carlos Augusto Fernandes de; Godoy, Helena Teixeira

doi:10.3168/jds.2011-4582

Cited by 95 publications

(68 citation statements)

References 70 publications

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“…Proteinase and peptidases constitute the primary enzymes in LAB responsible for proteolysis of caseins as a source of amino acids and nitrogen for LAB (Shihata and Shah 2000). Cruz and others (2012) reported that higher concentrations of glucose oxidase (750 to 1,000 mg/kg) and storage period had an influence on characteristics of probiotic yogurt and resulted in more postacidification and higher proteolysis.…”

Section: Resultsmentioning

confidence: 99%

Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt

Prasad

Sherkat

Shah

2012

Journal of Food Science

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This study examined the influence of galactooligosaccharides (GOS) and modified waxy maize starch (MWMS) addition on the growth of starter cultures, and syneresis and firmness of low-fat yogurt during storage for 28 d at 4 °C. The control yogurt (CY) was prepared without any prebiotics. Incorporation of 2.0% (w/v) GOS improved the growth of L. delbrueckii ssp. bulgaricus ATCC 11842 resulting in a shorter fermentation time. There was a significant (P < 0.05) increase in proteolysis in yogurt made with GOS (GOSY) as measured by absorbance value (0.728). Addition of GOS resulted in higher (P < 0.05) concentration of lactic and acetic acids in comparison with that of MWMSY and the CY up to day 14, thereafter, the product showed a decrease in lactic acid content in all 3 batches until the end of storage. The level of syneresis was the lowest (2.14%) in MWMSY as compared with that of GOSY (2.35%) and CY (2.53%). There was no statistically significant (P > 0.05) difference in the firmness among the 3 types of yogurt.

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Section: Resultsmentioning

confidence: 99%

Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt

Prasad

Sherkat

Shah

2012

Journal of Food Science

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“…Applications of GO include use in biosensors, biofuel cells, as well as in food products45. Considering applications in food, GO has been used to reduce browning caused by the Maillard reaction6; the oxygen scavenging activity of GO and simultaneous production of H 2 O 2 can also reduce food spoilage78. Moreover, the production of H 2 O 2 can improve dough stability by forming cross linkages within gluten9; production of H 2 O 2 can also oxidize water-soluble pentosans10, which then gelate and increase water uptake and softness of baked products11.…”

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confidence: 99%

Direct comparison of gluco-oligosaccharide oxidase variants and glucose oxidase: substrate range and H2O2 stability

Vuong

Foumani

MacCormick

et al. 2016

Sci Rep

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Glucose oxidase (GO) activity is generally restricted to glucose and is susceptible to inactivation by H2O2. By comparison, the Y300A variant of gluco-oligosaccharide oxidase (GOOX) from Sarocladium strictum showed broader substrate range and higher H2O2 stability. Specifically, Y300A exhibited up to 40 times higher activity on all tested sugars except glucose, compared to GO. Moreover, fusion of the Y300A variant to a family 22 carbohydrate binding module from Clostridium thermocellum (CtCBM22A) nearly doubled its catalytic efficiency on glucose, while retaining significant activity on oligosaccharides. In the presence of 200 mM of H2O2, the recombinant CtCBM22A_Y300A retained 80% of activity on glucose and 100% of activity on cellobiose, the preferred substrate for this enzyme. By contrast, a commercial glucose oxidase reported to contain ≤0.1 units catalase/ mg protein, retained 60% activity on glucose under the same conditions. GOOX variants appear to undergo a different mechanism of inactivation, as a loss of histidine instead of methionine was observed after H2O2 incubation. The addition of CtCBM22A also promoted functional binding of the fusion enzyme to xylan, facilitating its simultaneous purification and immobilization using edible oat spelt xylan, which might benefit the usage of this enzyme preparation in food and baking applications.

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“…A ocorrência de acetaldeído, acetona e diacetil em iogurtes é descrita na literatura (CRUZ et al, 2012) (GEORGALA et al, 1995).…”

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Iogurte produzido com cajuí (Anacardium othonianum Rizz)

et al. 2014

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ResumoCaracterizou-se iogurte adicionado com polpa de cajuí em concentrações de 5%; 10%; 15%; 20% (m/g). Determinações de acidez, pH, proteína, massa seca, firmeza, consistência, coesividade e quantificação de bactérias láticas foram conduzidas nos tempos 0, 10, 20 e 30 dias. Identificação de compostos voláteis e testes sensoriais de preferência, aceitação e intenção de consumo foram realizados no primeiro dia de vida útil. Foi preferida a formulação com menor proporção de polpa (5%), a qual coincide com menor acidez. Não houve efeito significativo (P>0,05) da quantidade de polpa adicionada e do tempo de armazenamento sobre massa seca, contagem de bactérias láticas, firmeza, consistência e coesividade. Acidez e pH foram significativamente influenciados (P<0,05) tanto pela quantidade de polpa adicionada quanto pelo tempo de armazenamento. Teores de proteínas foram significativamente menores (P<0,05) quanto maiores as quantidades de polpa adicionada. Além de compostos de aroma de ocorrência natural no iogurte foram identificados voláteis de ocorrência em Anacardium (butanoato de etila, butanoato de metila, etanol, hexanal, benzaldeído e 3-metil butanoato de metila). Há potencial tecnológico na produção de iogurtes com cajuí com adição de polpa em proporção de 5% ao volume total de iogurte produzido. Palavras-chave: Frutas, cerrado, leite fermentado AbstractYogurt added with 0%, 5%, 10%, 15% and 20% of cajuí pulp (Anacardium othonianum Rizz) were characterized. Acidity, pH, protein, dry matter, firmness, consistency, cohesiveness and quantification of lactic acid bacteria were conducted at 0, 10, 20 and 30 days. Identification of volatiles compounds and sensory tests of preference, acceptance and consumption intention were performed on the first day of shelf-life. Preferred formulations are those that contain smaller proportions of pulp (5%) which coincide with lower acidity. There was no significant effect (P>0.05) of the amount of pulp added and storage time on dry matter, lactic acid bacteria count, firmness, consistency and cohesiveness. Acidity and pH were significantly influenced (P <0.05) by the amount of pulp added and storage time. Protein levels were significantly lower (P <0.05) with the increase in the quantity of pulp added. Volatiles compounds in cajuí yogurt include ethyl butanoate, methyl butanoate, ethanol, hexanal, benzaldehyde and 3-methyl butanoate. There are technological potential in the production of yoghurt with cajuí with addition of 5% in proportion to the total volume of yogurt produced.

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Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Cited by 95 publications

References 70 publications

Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt

Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt

Direct comparison of gluco-oligosaccharide oxidase variants and glucose oxidase: substrate range and H2O2 stability

Iogurte produzido com cajuí (Anacardium othonianum Rizz)

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