Effect of Probiotics on Proteins in Fermented Milk Products

doi:10.7506/spkx1002-6630-201323041

Abstract

Abstract:

In order to explore the effect of probiotics on proteins in fermented milk products, probiotics-fermented yogurt
was compared with traditional lactic acid bacteria-fermented yogurt in terms of the contents of protein, pH 4.6 soluble
nitrogen, amino nitrogen and free amino acids by SDS-PAGE electrophoresis, reversed-phase high performance liquid
chromatography and ultra performance liquid chromatography. In probiotics-fortified yogurt under the optimal fermentation
conditions established by response surface methodology, the protein brands of αs2-casein, αs1-casein and β-lactoglobulin were
relatively shallower, and those in Lactobacillus plantarum-fermented yogurt were the weakest; in addition, the contents
of pH 4.6 soluble nitrogen, amino nitrogen and free amino acid revealed an increase, especially a significant increase
in Lactobacillus casei-fermented yogurt. These results may be due to the more protein degraded by the protease from
probiotics. Moreover, different probiotics with different metabolic activities in the yoghurt fermentation process can lead to
the extension of protein degradation.

Key words: Lactobacillus casei, Lactobacillus plantarum, protein, pH 4.6 soluble nitrogen, amino nitrogen, free amino acid

CLC Number:

TS252.54

YAO Lu1,2，MIN Wei-hong1，JIANG Tie-min2，CHEN Li-jun2,*. Effect of Probiotics on Proteins in Fermented Milk Products[J]. FOOD SCIENCE, 2013, 34(23): 194-199.

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