| Identification of whey proteins in tradional Bulgarian yougurt. | |
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MedLine Citation:
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PMID: 15954659 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Functional foods hold a great promise for future trends in human nutrition. Consumption of milk and milk products have a pronounced probiotic effects together with the expected modification of allergenic properties of milk due to the process of fermentation. The proteolytic system of lactic acid bacteria consists a cell wall bound proteinase and several intracellular peptidases, and can contribute to the liberation of bioactive peptides. Food-derived bioactive peptides are claimed to be health enhancing components which can be used for functional food. In our study we focused our attention on beta-lactoglobulin and alpha-lactalbumin in early stages of yogurt fermentation of traditional Bulgarian products. Biochemical techniques were used to measure the concentration of these two whey proteins during fermentation. At a result of the done study alteration in the concentration of beta-lactoglobulin and alpha-lactalbumin were detected. The studied proteolytic activity of the strains, used in the fermentation process confirmed the received results. |
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Authors:
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I Ivanova; S Antonova-Nikolova; I Iliev |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen) Volume: 66 ISSN: 1373-7503 ISO Abbreviation: Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet Publication Date: 2001 |
Date Detail:
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Created Date: 2005-06-15 Completed Date: 2005-07-12 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 100967625 Medline TA: Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet Country: Belgium |
Other Details:
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Languages: eng Pagination: 585-8 Citation Subset: IM |
Affiliation:
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Sofia University, Department of General and Industrial Microbiology, 1000 Sofia, Bulgaria. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Fermentation Food Microbiology Health Food / analysis* Hydrolysis Lactalbumin / isolation & purification*, metabolism Lactobacillus / growth & development, metabolism Lactoglobulins / isolation & purification*, metabolism Milk Proteins / isolation & purification*, metabolism Nutritional Physiological Phenomena Streptococcus / growth & development, metabolism Yogurt / analysis*, microbiology* |
| Chemical | |
Reg. No./Substance:
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0/Lactoglobulins; 0/Milk Proteins; 0/whey protein; 9013-90-5/Lactalbumin |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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