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Effect of papain‐hydrolysed casein peptides on the fermentation kinetics, microbiological survival and physicochemical properties of yoghurt
Author(s) -
Zhang Qingli,
Zhao Mouming,
Qu Dujuan,
Zhao Haifeng,
Zhao Qiangzhong
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02411.x
Subject(s) - streptococcus thermophilus , papain , food science , casein , chemistry , fermentation , hydrolysate , lactobacillus , hydrolysis , lactic acid , kinetics , bacteria , biochemistry , enzyme , biology , physics , quantum mechanics , genetics
Summary The objective of this study was to determine the effect of different molecular mass papain‐hydrolysed casein peptides (PCP) on the growth of lactic acid bacteria (LAB) ( Lactobacillus delbrueckii subsp . bulgaricus and Streptococcus thermophilus in 1:1 ratio) and on the fermentation kinetics, microbiological survival and physicochemical properties in yoghurt. The fraction of PCP4 (<3 kDa) exhibited the highest growth‐promoting activity on the strains. The value of T pH4.5 (time necessary to reach pH 4.5) of yoghurt fortified with PCP4 reduced from 5.21 to 4.29 h, and the total counts of LAB present in the final products increased from 8.29 to 8.42 log CFU mL −1 with the addition of PCP4 at nitrogen replaced ratio of 3% (w/w). Moreover, the yoghurt exhibited lower postacidification power, higher viscosity and sensory evaluation scores than did the control product during storage period.