Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2021-10-08 DOI:10.15567/mljekarstvo.2021.0401

Maja Bjekić

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引用次数: 2

Abstract

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.

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康普茶接种新鲜干酪的蛋白质特性和抗氧化潜力

本研究对康普茶接种物和传统发酵剂培养的两种新鲜奶酪样品的蛋白质组成、体外胃肠道消化和抗氧化潜力进行了研究。新鲜奶酪样品在蛋白质特征和生物活性潜力方面存在显著差异。与传统培养获得的新鲜奶酪相比，康普茶新鲜奶酪含有更高比例的蛋白质，主要是酪蛋白组分（α-酪蛋白和β-酪蛋白）。在胃肠道消化（用胃蛋白酶和胰蛋白酶）后，康普茶新鲜奶酪样品中的可溶性蛋白质含量和水解程度明显高于传统培养获得的样品。在胃肠道消化过程中，与康普茶新鲜奶酪相比，使用传统发酵剂的新鲜奶酪中酪蛋白的两种组分被胃蛋白酶降解得更快。康普茶接种物的水解产物比传统发酵剂生产的新鲜干酪水解产物具有更高的酚类含量和更高的抗自由基清除能力。这些结果表明康普茶接种物有助于提高产品的生物活性潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.