Effect of Whey Protein Hydrolysate on Growth of Lactobacillus casei Shirota

doi:10.7506/spkx1002-6630-201321039

Abstract

Abstract:

In order to explore the impact of whey protein hydrolysate (WPH) on the growth of Lactobacillus casei Shirota
(LCS), hydrolysis conditions were screened through an orthogonal array design. The growth-promoting effect of WPH obtained
from different hydrolysis time on LCS was analyzed. WPH was separated into three parts (E, F, and G) with different
molecular weights through ultrafiltration, and their promotion effects on the growth of LCS were compared. The results
showed that higher hydrolysis degree of 12.67% was obtained under hydrolysis conditions of 4 g/100 mL WPC, trypsinto-
WPC ratio ([E]/[S]) of 3.0%, pH 8.0, and hydrolysis temperature of 53 ℃. Supplementation of different WPH showed a
promoting effect on LCS growth, and WPH obtained from 5 h and 7 h hydrolysis possessed better growth-promoting effect.
Along with an increase in hydrolysis time, more proteins were hydrolyzed into small pieces, as confirmed by SDS-PAGE gel
electrophoresis. Both ultrafiltration portions (F and G) of WPH promoted LCS growth, and fraction G with molecular weight
less than 3 kD showed the strongest promoting effect on LCS growth. These results will provide data support for efficient
utilization of whey protein and improvement of high-concentration LCS cultivation.

Key words: trypsin, whey protein hydrolysate, Lactobacillus casei Shirota, growth promotion

CLC Number:

TS252.2

WEI Hui-juan 1，CHEN Shu-xing1,*，LI Li-li2，CHEN Jian-po1，REN Fa-zheng3. Effect of Whey Protein Hydrolysate on Growth of Lactobacillus casei Shirota[J]. FOOD SCIENCE, 2013, 34(21): 188-192.

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