Document Detail


Identification of whey proteins in tradional Bulgarian yougurt.
MedLine Citation:
PMID:  15954659     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
I Ivanova; S Antonova-Nikolova; I Iliev
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Publication Detail:
Type:  Journal Article    
Journal Detail:
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:
Created Date:  2005-06-15     Completed Date:  2005-07-12     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  100967625     Medline TA:  Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet     Country:  Belgium    
Other Details:
Languages:  eng     Pagination:  585-8     Citation Subset:  IM    
Affiliation:
Sofia University, Department of General and Industrial Microbiology, 1000 Sofia, Bulgaria.
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MeSH Terms
Descriptor/Qualifier:
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:
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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