Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium-calcium caseinate and whey protein concentrate

Whey protein concentrate (WPC) is a unique source of protein with numerous nutritional and functional values due to the high content of branched-chain amino acid. This study was designed to establish the optimum conditions for Alcalase-hydrolysis of WPC to produce protein hydrolysates with dual biofunctionalities of angiotensin-I converting enzyme (ACE) inhibitory and antioxidant activities via response surface methodology (RSM). The results showed that the optimum conditions were achieved at temperature = 58.2 °C, E/S ratio = 2.5%, pH = 7.5 and hydrolysis time = 361.8 min in order to obtain the maximum DH (89.2%), ACE-inhibition (98.4%), DPPH• radical scavenging activity (50.1%) and ferrous ion chelation (73.1%). The well-fitted experimental data to predicted data further validates the regression model adequacy. Current study demonstrates the potential of WPC to generate bifunctional hydrolysates with ACE inhibition and antioxidant activity. This finding fosters the use of WPC hydrolysate as a novel, natural ingredient for the development of functional food products.

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Effects of Fructooligosaccharide and Whey Protein Concentrate on the Viability of Starter Culture in Reduced-Fat Probiotic Yogurt during Storage

Journal of Food Science ◽

10.1111/j.1750-3841.2007.00436.x ◽

2007 ◽

Vol 72 (7) ◽

pp. M222-M227 ◽

Cited By ~ 56

Author(s):

A.S. Akalin ◽

S. Gönç ◽

G. Ünal ◽

S. Fenderya

Keyword(s):

Whey Protein ◽

Starter Culture ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Probiotic Yogurt ◽

Reduced Fat

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Effect of levels of starter culture and varients of packaging materials on the quality characteristics of enriched misti dahi

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1359 ◽

2018 ◽

Author(s):

T.C. Soumyashree ◽

M.M. Venkatesh ◽

K. Priyatam Reddy ◽

B.M. Prashanth

Keyword(s):

Whey Protein ◽

Fruit Juice ◽

Starter Culture ◽

Quality Characteristics ◽

Sensory Attributes ◽

Starter Cultures ◽

Whey Protein Concentrate ◽

Packaging Materials ◽

Protein Concentrate ◽

Qualitative Characteristics

The research was undertaken to access the effect of starter culture on the qualitative characteristics of whey protein enriched misti dahi through incorporation of whey protein concentrate @ 2.0 % whey protein concentrate and fruit juice (apple and orange - 1:1) @ 15.0 % by weight. The thermophilic starter cultures were added @ 1.0, 2.0 and 3.0 % level. Incorporation of starter culture @ 2.0 % rate yielded product having acceptable sensory attributes. Misti dahi packaged in polyethylene teraphthalate (PET) cups could be stored for longer period (i.e. 15 days) as compared to use of polystyrene, polypropylene cups or even earthen pots, when stored under refrigerated (4±2 oC) condition.

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Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt

Journal of Dairy Research ◽

10.1017/s0022029900031976 ◽

1996 ◽

Vol 63 (3) ◽

pp. 467-473 ◽

Cited By ~ 8

Author(s):

Mirza I. Baig ◽

Velore Prasad

Keyword(s):

Whey Protein ◽

Cheese Whey ◽

Starter Culture ◽

Textural Properties ◽

Streptococcus Thermophilus ◽

Lactobacillus Delbrueckii ◽

Cottage Cheese ◽

Whey Protein Concentrate ◽

Marginal Effect ◽

Protein Concentrate

SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

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