Parameters for proteolysis of β-lactoglobulin derived from cheese whey

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2021-07-03 DOI:10.1080/08905436.2021.1941079

E. Melnikova, E. Bogdanova

引用次数: 3

Abstract

ABSTRACT Owing to the shortage of raw milk in Russia, a rational method for processing secondary raw materials, such as whey, is essential. More than 50% of milk solids and 80% of whey proteins with high bioavailability pass into whey from milk. However, allergenicity is a limiting factor for its application in food technologies. This study aimed to select enzymes and optimize the bioconversion of β-lactoglobulin (β-LG) in the ultrafiltration (UF) concentrate of cheese whey to obtain a hydrolyzate with attractive organoleptic properties and minimal residual antigenicity. The properties of raw materials and finished products were studied according to standard methods. Studies on single-celled microorganisms indicated no adverse effects of β-LG hydrolyzate on the generative reaction, chemotactic response, motion, motility, morphological and biochemical indicators, and survival rate of Tetrahymena pyriformis.

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奶酪乳清中β-乳球蛋白的蛋白水解参数

由于俄罗斯原料奶短缺，合理的加工二次原料(如乳清)的方法至关重要。超过50%的乳固体和80%具有高生物利用度的乳清蛋白从牛奶中进入乳清。然而，致敏性是限制其在食品技术应用的一个因素。本研究旨在选择酶并优化β-乳球蛋白(β-LG)在奶酪乳清超滤(UF)浓缩物中的生物转化，以获得具有吸引力的感官特性和最小残留抗原性的水解产物。按照标准方法对原料和成品的性能进行了研究。对单细胞微生物的研究表明，β-LG水解物对梨形四膜虫的生殖反应、趋化反应、运动、运动性、形态生化指标和存活率均无不良影响。

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

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.