Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt

Zhao, Liang; Wang, X.L.; Liu, Z.P.; Sun, Weiwei; Dai, Zhimin; Ren, Fazheng; Mao, Xiaoxuan

doi:10.1016/j.lwt.2017.09.006

Cited by 11 publications

(3 citation statements)

References 30 publications

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“…The viable counts of S. thermophilus were significantly more numerous than those of L. bulgaricus in all samples (p < 0.05). Zhao et al [48] verified the same tendency in yogurts elaborated with α-lactalbumin hydrolysatecalcium (α-LAH-Ca) complexes.…”

Section: Microbiological Analysismentioning

confidence: 79%

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

et al. 2021

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The aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of storage were evaluated. In addition, microbiological and sensory analyses were performed. Four yogurt formulations were prepared: control yogurt (without additives, YC), yogurt with MD (2.1%, YMD), with the free hydrolysate (1.4%, YH) and the microencapsulated hydrolysate (3.5%, YHEn). Yogurts to which free and microencapsulated hydrolysates were added presented similar characteristics, such as a slight reduction in pH and increased acidity, with a greater tendency to present a yellow color compared with the control yogurt. Moreover, they showed less syneresis, the lowest value being that of YHEn, which also showed a slight increase in cohesiveness and greater rheological stability after one week of storage. All yogurts showed high counts of the microorganisms used as starters. The hydrolysate presence in both forms resulted in yogurts with antioxidant activity and potent ACE-inhibitory activity, which were maintained after 7 days of storage. The incorporation of the hydrolysate in the microencapsulated form presented greater advantages than the direct incorporation, since encapsulation masked the fishy flavor of the hydrolysate, resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.

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Section: Microbiological Analysismentioning

confidence: 79%

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

et al. 2021

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“…The pH values of the samples were measured using a FiveEasypH-meter (Mettler Toledo, Switzerland), total acidity was determined in g of lactic acid equivalent L −1 [25] , syneresis with the centrifugal method (n = 10, for each group of fermented milk). [26] Color measurements (n = 10, for each group of fermented milk) were performed using the CIElab system with a portable colorimeter Chroma Meter CR-400 (Konica Minolta Sensing, Inc., Osaka, Japan). Data were expressed in terms of L*, a*, and b* parameters, where L* represents the lightness (from 0black to 100white); a* and -a* redness and greenness, respectively; and b* and -b* yellowness and blueness, respectively.…”

Section: Physicochemical Analysismentioning

confidence: 99%

Organic magnesium salts fortification in fermented goat’s milk

Znamirowska

Szajnar

Pawlos

2019

International Journal of Food Properties

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The aim of this study was the production of a functional goat's milk product fortified with organic magnesium salts and fermented by Bifidobacterium Bb-12. The best stimulator of probiotic bacteria growth was magnesium citrate. Fermented milk with citrate addition had a similar L*a*b* color parameters in comparison to the control milk sample. The addition of magnesium pidolate significantly favorably increased the hardness of the fermented milk; however, the fortification with magnesium lactate and citrate decreased the hardness. Moreover, fortification with magnesium citrate reduced the intensity of goaty taste and odor.

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“…The effect of α-lactalbumin-hydrolyzate-calcium complexes on the microbiological properties of yogurt has been investigated. This supplement was discovered to effectively stimulate the growth of S. thermophilus and the fermentation rate at low concentrations in the yogurt production, but at high concentrations, it reduced the amount of L. bulgaricus [ 129 ].…”

Section: Amino Acid Supplementsmentioning

confidence: 99%

Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review

et al. 2023

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Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.

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Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt

Cited by 11 publications

References 30 publications

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

Organic magnesium salts fortification in fermented goat’s milk

Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review

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