Use of caseinomacropeptide concentrate in fermented products containing probiotics.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024386" target="_blank" >RIV/60461373:22330/10:00024386 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Use of caseinomacropeptide concentrate in fermented products containing probiotics.

Popis výsledku v původním jazyce

Caseinomacropeptide (CMP) is released by chymosin from ?-casein during cheesemaking and it represents about 15 - 20 % of whey proteins. CMP exhibits interesting biological and functional properties including promotion of bifidobacterial growth. The aim of this work was to test the addition of CMP concentrate to milk on the growth of bifidobacteria in combination with yoghurt starter. The CMP concentrate was prepared in pilot scale from ricotta whey by ultrafiltration, diafiltration and spray drying. CMPconcentrate contains 74 % of proteins, 59 % of CMP and 3,4 % of sialic acid). Growth of Bifidobacterium lactis BB12 and Bifidobacterium bifidum CCDM 94 combined with yoghurt starter was monitored in milk with addition of 0, 1, 2 and 4 % of CMP by impedance method and plate method. Small decrease of final relative change of impedance (M-value) was observed in case of addition of 4 % CMP concentrate for both bifidobacteria strains. From plate counts after cultivation follows that Bifidoba

Název v anglickém jazyce

Use of caseinomacropeptide concentrate in fermented products containing probiotics.

Popis výsledku anglicky

Caseinomacropeptide (CMP) is released by chymosin from ?-casein during cheesemaking and it represents about 15 - 20 % of whey proteins. CMP exhibits interesting biological and functional properties including promotion of bifidobacterial growth. The aim of this work was to test the addition of CMP concentrate to milk on the growth of bifidobacteria in combination with yoghurt starter. The CMP concentrate was prepared in pilot scale from ricotta whey by ultrafiltration, diafiltration and spray drying. CMPconcentrate contains 74 % of proteins, 59 % of CMP and 3,4 % of sialic acid). Growth of Bifidobacterium lactis BB12 and Bifidobacterium bifidum CCDM 94 combined with yoghurt starter was monitored in milk with addition of 0, 1, 2 and 4 % of CMP by impedance method and plate method. Small decrease of final relative change of impedance (M-value) was observed in case of addition of 4 % CMP concentrate for both bifidobacteria strains. From plate counts after cultivation follows that Bifidoba

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/2B06114" target="_blank" >2B06114: Vývoj postupů pro izolaci kaseinomakropeptidu a jeho aplikace do potravin s vyšším zdravotním benefitem.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

International Conference on Food Innovation - Foodinnova 2010

ISBN

978-84-693-5010-2

ISSN

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e-ISSN

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Počet stran výsledku

4

Strana od-do

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Název nakladatele

Universitat Politecnica de Valencia

Místo vydání

Valencia

Místo konání akce

Valencia (Spain)

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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