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A Study on the Tryptic Hydrolysis of Proteins in skim milk and the Characteristics of the Hydrolysate

Journal of Northeast Agricultural University(English Edition) 1997年第2期4卷 122-126页

作者： Zhao Xinhuai, Feng Zhibiao, Yu Guoping (Northeast Agricultural University, Harbin 150030, P R China)

Limited enzymatic hydrolysis of skim milk by trypsin was investigated in this paper, and it was found that the degree of hydrolysis (DH) of milk proteins had a relationship of DH -1 =a+bt -1 with the time(t) of hydrolysis at low enzyme concentrations, some properties of the protein such as NSI in PI or TCA were changed obviously. It was suggested that most milk proteins would be degraded into peptides by trypsin .

关键词： skim milk trypsin limited enzymatic hydrolysis

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Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production

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Food Bioscience 2023年第2期52卷 851-864页

作者： Mariyappan Kowsalya Kattakgounder Govindaraj Sudha Saheb Ali Thangavel Velmurugan Mohan Prasanna Rajeshkumar Department of Biotechnology K.S.Rangasamy College of Arts and Science(Autonomous)Tiruchengode637215Tamil NaduIndia

Probiotics are used as potential constituents in functional foods and their demand is increasing due to their health ***,to endure the probiotics in intestinal transit and food processing is challenging from a future health *** technique promotes sustainable release at the target *** plantarum PRK7 was microencapsulated with sodium alginate(SA),inulin(SA-I)and skim milk(SA-SK)formulations as encapsulating material to study its influence on food *** physicochemical features and behavior activities of the microbead formulations were analyzed by scanning electron microscopy,Fourier-transformed infrared,X-ray diffraction methods and encapsulation efficiency,swelling and erosion ratio,hygroscopicity,and viability *** physicochemical studies revealed their smooth surface,size ranging from 405 to 511μm,and amorphous *** encapsulation efficiency of SA,SA-I,and SA-SK microbeads were 96.05%±0.85%,92.77%±1.26%,and 93.98%±1.68%,*** controlled release mechanism of microbeads in the simulated gastric juice was confirmed by studying their swelling and erosion *** SA,SA-I,and SA-SK microbeads exhibited 18.14±1.85,2.98±1.35,and 31.25±1.05 g(hygroscopicity);0.40±0.12,0.35±0.15,and 0.13±0.08 g/ml(dispersibility);and 5.3±1.2×10^(7),6.5±1.8×10^(8),and 6.02±1.5×10^(7) CFU/g(viability),***,the in vitro toxicity study was conducted using zebrafish embryos,which confirmed their nontoxic *** evaluation was performed by 21 panelists using the nine-point hedonic *** SA-I formulation showed the highest overall acceptability score of 8.28±0.64 compared to other ***,from this study it was confirmed that the produced symbiotic microbeads would be beneficial in developing functional food products for future applications.

关键词： Microencapsulation Yogurt L.plantarum Inulin skim milk Alginate Extrusion Probiotics Functional foods

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Development of Value Added Dahi by Incorporating Cereal and Fruits

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Journal of Food Science and Engineering 2011年第5期1卷 379-385页

A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.

关键词： skim milk oat flour whey protein concentrate fruit pulp curd tension.

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