Author/Authors :
Skrzypczak, Katarzyna Department of Plant Food Technology and Gastronomy - Faculty of Food Science and Biotechnology - University of Life Sciences in Lublin - 8 Skromna Street - 20-704 Lublin, Poland , Fornal, Emilia Department of Pathophysiology - Medical University of Lublin - 8b Jaczewskiego Street - 20-090 Lublin, Poland , Domagała, Dorota Department of Applied Mathematics and Computer Science - Faculty of Production Engineering - University of Life Sciences in Lublin - 28 Głęboka Street - 20-612 Lublin, Poland , Gustaw, Waldemar Department of Plant Food Technology and Gastronomy - Faculty of Food Science and Biotechnology - University of Life Sciences in Lublin - 8 Skromna Street - 20-704 Lublin, Poland , Jabłońska-Ryś, Ewa Department of Plant Food Technology and Gastronomy - Faculty of Food Science and Biotechnology - University of Life Sciences in Lublin - 8 Skromna Street - 20-704 Lublin, Poland , Sławińska, Aneta Department of Plant Food Technology and Gastronomy - Faculty of Food Science and Biotechnology - University of Life Sciences in Lublin - 8 Skromna Street - 20-704 Lublin, Poland , Radzki, Wojciech Department of Plant Food Technology and Gastronomy - Faculty of Food Science and Biotechnology - University of Life Sciences in Lublin - 8 Skromna Street - 20-704 Lublin, Poland , Kononiuk, Anna Department of Meat Technology and Food Quality - Faculty of Food Science and Biotechnology - University of Life Sciences in Lublin - 8 Skromna Street - 20-704 Lublin, Poland , Waśko, Adam Department of Biotechnology - Microbiology and Human Nutrition - Faculty of Food Science and Biotechnology - University of Life Sciences in Lublin - 8 Skromna Street - 20-704 Lublin, Poland
Abstract :
The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions
of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains.
Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to
fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that
CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE
inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages
had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while
CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of hardness
(0:416 ± 0:05 N) were recorded for beverages fermented by DSMZ containing the addition of CGMP, while the lowest value of
this parameter (0:186 ± 0:06 N) was noted for products containing α-la and fermented by B734. Moreover, CGMP-containing
fermented products were characterized by a generally higher value of the proteolysis index (PI) than analogous variants
containing α-la. The use of analyzed strains and the selected protein preparations has a positive effect on the texture of fermented milk beverages and might contribute to an increase in the health-promoting potential of such products.
Keywords :
α-Lactalbumin , Caseinoglycomacropeptide , Biopeptide Precursors , Functional Additives , Milk , L. helveticus
