Open AccessProtein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum
Author(s) -
Maja Bjekić,
Mirela D. Iličić,
Vladimir R. Vukić,
Dajana Vukić,
Katarina G. Kanurić,
Branimir Pavlić,
Zoran Zeković,
Ljiljana Popović,
Aleksandra Torbica,
Jelena Tomić,
Jovana Degenek
Publication year - 2021
Publication title -
mljekarstvo/mljekarstvo.com
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.291
H-Index - 19
eISSN - 1846-4025
pISSN - 0026-704X
DOI - 10.15567/mljekarstvo.2021.0401
Subject(s) - food science , starter , pepsin , casein , chemistry , hydrolysate , fermentation starter , antioxidant , digestion (alchemy) , hydrolysis , biology , biochemistry , lactic acid , enzyme , bacteria , chromatography , genetics
Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh cheese samples. Kombucha fresh cheese contains higher proportion of protein, predominantly the casein fractions (α-casein and β-casein) compared to fresh cheese obtained by traditional culture. After gastrointestinal digestion (with pepsin and pancreatin), significantly higher amount of soluble protein and higher degree of hydrolyses were measured in kombucha fresh cheese sample than sample obtained by traditional culture. During gastrointestinal digestion, for fresh cheese with traditional starter both fractions of casein are degraded more rapidly by pepsin than in kombucha fresh cheese. The hydrolysates of cheese obtained by kombucha inoculum showed higher phenolic content and higher antiradical scavenging abilities than hydrolysates of fresh cheese produced with traditional starter. These results suggest that kombucha inoculum contributes to improvement of product’s bioactive potential.