INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Yogurts enriched in casein phosphopeptides
Autor/es:
BERGAMINI, CARINA V.; WOLF, IRMA V.; PEROTTI, MARÍA C.
Lugar:
Alicante
Reunión:
Conferencia; 5th Euro-Global Summit and Expo on Food & Beverages; 2015
Institución organizadora:
Omics International Conferences
Resumen:
Bioactive peptides can be generated during milk fermentation by starter cultures or exogenous proteolytic enzymes. Phosphopeptides derived from caseins (CPP) have demonstrated anticariogenic activity due to their ability to link minerals, mainly Ca and P. In this work, yogurts enriched with CPP were obtained by hydrolysis with trypsin of milks fortified with different levels of casein from skim milk powder and CaCN (calcium caseinate). A comparative study of acidity, peptide profile and anticariogenic activity between hydrolyzed and control yogurts was performed during fermentation and/or storage.The hydrolysis of milk with trypsin (E/S 1:9000) was made at 40ºC for 1 h, previously at fermentation process. CPP were isolated by selective precipitation with ethanol/calcium chloride and analyzed by HPLC-RP. The protective effect of yogurt extracts on hydroxyapatite (HA) demineralization by acid attack was determined measuring the contents of Ca and P released from HA.The presence of CaCN produced a delay in the fermentation process for hydrolyzed yogurts. The postacidification was more pronounced for hydrolyzed yogurts than controls. The peptide profiles revealed the presence of CPP only in those yogurts made with hydrolyzed milk, and their levels were higher in yogurts prepared with the inclusion of caseinate. Starter culture has not the ability to produce these bioactive compounds during yogurt making, regardless of the casein content into milk. The hydrolyzed yogurts had a higher anticariogenic activity than controls. The highest values of protection of HA by CPP presence (15%) were found in yogurts made from milk with 4% SMP. Slight variations in protective effects were observed during storage.