Effect of Pepsin-based Whey Protein Hydrolysates on Proliferation of Lactobacillus acidophilus

doi:10.7506/spkx1002-6630-201009037

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 161-165.doi: 10.7506/spkx1002-6630-201009037

• Bioengineering • Previous Articles Next Articles

Effect of Pepsin-based Whey Protein Hydrolysates on Proliferation of Lactobacillus acidophilus

BAI Feng-ling1,2，LI Xiao-dong1，LIAO Ling1，ZHANG Bo-lin1,*，JIN Su1，WANG Tao1，JIANG Xiang-ning1

1. College of Biological Science and Biotechnology, Beijing Forestry University, Beijing 100083, China；
2. College of Biotechnology and Food Science, Bohai University, Jinzhou 121000, China

Received:2009-07-08 Revised:2010-03-01 Online:2010-05-01 Published:2010-12-29
Contact: ZHANG Bo-lin E-mail:zhangbolin888@126.com

Abstract

Abstract:

The optimal hydrolysis condition to obtain whey protein hyrolysates was pH 2.2, temperature at 65 ℃, substrate concentration of 2 g/100mL, and ratio between enzyme and substrate of 7%. The degree of hydrolysis (DH) reached up to 12. 51% whey protein. Whey protein hydrolysates and the fragments purified by ultra filtration and gel filtration exhibited an excellent proliferation effect on Lactobacillus acidophilus B. The fragments with molecular mass ranged from 213.2 to 956.9 D could promote this probiotic strain to grow 10 times faster than the control. Therefore, the addition of pepsin-based whey protein hydrolysates in media may be an economic and helpful strategy to improve the proliferation of probiotics.

Key words: whey protein hydrolysate, Lactobacillus acidophilus B, proliferation

CLC Number:

TS252.1

BAI Feng-ling1,2，LI Xiao-dong1，LIAO Ling1，ZHANG Bo-lin1,*，JIN Su1，WANG Tao1，JIANG Xiang-ning1. Effect of Pepsin-based Whey Protein Hydrolysates on Proliferation of Lactobacillus acidophilus[J]. FOOD SCIENCE, 2010, 31(9): 161-165 https://doi.org/10.7506/spkx1002-6630-201009037

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Effect of Pepsin-based Whey Protein Hydrolysates on Proliferation of Lactobacillus acidophilus

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