![]() ![]() ![]() Lactobacillus MRS medium procured from HiMedia which constituted 0.3 g l-cysteine (oxygen scavenging component to accelerate the growth of probiotic strains) per liter medium was used for revival of lyophilized culture of probiotics (Homayouni et al. Procured oats was ground in a laboratory-scale hammer mill (W-series, Schutte-Buffalo Hammer mill, LLC, NY, USA) and passed through an 18-mesh (British Standard) sieve. Oats used in the present study as a prebiotic was purchased from a local market of Delhi city. ![]() Whey protein concentrate was obtained from Mahaan Pvt. Lyophilized culture of probiotic strains ( Lactobacillus acidophilus NCDC 291, Lactobacillus bulgaricus NCDC 304) used in this work was purchased from National Dairy research Institute, Karnal, Haryana, India. The objectives of the present study were to (1) study growth profiling of probiotic microorganism, (2) investigate the effect of the addition of oats on consumer acceptability, and (3) perform proteolytic and hydrolytic assessment. Therefore, in the present study attempts were made to develop a symbiotic product with added benefits of improved digestibility. To the best of our knowledge, fermentation of whey with the addition of oats to prepare symbiotic fermented product has not yet been reported in literature. It also prevents the risk of cardiovascular disease by reducing the LDL-cholesterol (Angelov et al. ![]() Release of low-molecular weight fatty acids during beta-glucan fermentation in the colon release anticarcinogenic compound and prevents the risk of cancer. Oats are the major source of beta-glucan which is the functional component of cereal fibers and act as a prebiotic. Prebiotics improves the growth of probiotic microorganisms. Regular consumption of probiotic microorganisms improves lactose digestion, regulate the bowel function, stimulate the immune system, and inhibit the pathogens (Ouwehand and Salminen 1998). Recently, probiotic-based foods are considered as the most up-surged area of research due to their health benefits. It also contributes to the flavor and texture of the end product (Pescuma et al. Whey fermentation by using LAB improves the protein and lactose digestibility. Probiotic microorganisms mainly lactic acid bacteria (LAB) are more pronounced in food industry to improve food digestibility, texture, shelf life, and sensory profile of the final product (Wood 1997). Hydrolysis by using probiotic microorganisms is one of the best alternatives to reduce allergenicity. Moreover, chemical hydrolysis can lead to the formation of toxic substrates like lyso-alanine (Sinha et al. Allergenicity of this protein can be reduced by hydrolysis. This protein is the major cause of milk intolerance and also causes allergy. It has a molecular weight of 18.4 kDa and contains 162 amino acid residues (Ye et al. Among these four major bioactive peptides, β-lactoglobulin is the major whey protein consisting of around 58% of whey. Whey protein consists of four major bioactive peptides, i.e., β-lactoglobulin, α-lactalbumin, bovine serum albumin, and immunoglobulin (Sousa et al. Different fractions of whey such as whey protein, whey protein concentrate, lactalbumin, and lactoglobulin are separated from the liquid whey using ultrafiltration and spray drying and used in pharma and food industries (Yee et al. Numerous efforts have been made over the past years in order to control the environmental pollution by utilizing the whey (Gonzalez-Martıinez et al. Whey, a byproduct of cheese industry typically disposed off as waste into the environment, causes serious environmental hazards due to its high Chemical Oxygen Demand (57–75 g L −1) and Biological Oxygen Demand (35–40 g L −1). ![]()
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