Effect of Dual-Enzymatic Casein Hydrolysate on DVS Starter Growth and Yogurt Quality

Abstract

Abstract: An enzymatic casein hydrolysate rich in ACE inhibitory peptides was prepared through sequential hydrolysis with pepsin and trypsin and ultrafitrated to collect peptides less than 6000 u in molecular weight with ACE inhibitory activity. The effects of different concentrations of the casein hydrolysate and the peptides on the growth of DVS (Direct Vat Set) yogurt starter were explored. Their application in yoghurt was explored by investigating their effects on text properties such as acidity, hardness and viscosity and sensory quality. The casein hydrolysate when added at 4 g/100 mL and the peptides when added at 0.3 g/100 mL had a stimulating effect on the growth of lactic acid bacteria but did not have an obvious effect on the sensory quality of yoghurt. Inhibitory effects on the growth of lactic acid bacteria were observed when the hydrolysate was added at concentrations equaling or exceeding 5 g/100 mL or the peptides were added at concentrations equaling or exceeding 0.35 g/100 mL.

Key words: casein, dual-enzymatic hydrolysis, antibacterial peptide, lactic acid bacteria, yogurt

CLC Number:

TS252.4

Jia-Jia WANG Zhi-He HU. Effect of Dual-Enzymatic Casein Hydrolysate on DVS Starter Growth and Yogurt Quality [J]. FOOD SCIENCE, 2012, 33(21): 258-263.

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