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Article Abstract
With increasing application of yeast in fermented milk, in order to study the effect of yeast on milk protein during the fermentation process, the effects of the presence of in milk fermented by and were investigated. After fermentation, the amino acid, protein, and peptide contents were analyzed by ultra-performance liquid chromatography, two-dimensional gel electrophoresis, and liquid chromatography-mass spectrometry, respectively. After the addition of for fermentation, 25 protein spots changed significantly. These were mostly caseins and bovine serum proteins, and the content of total free amino acids increased by 16.30%; ten types of bioactive peptides were identified. Furthermore, the number of peptide types in milk fermented by increased significantly compared with milk fermented by . is considered to promote proteometabolism in milk when added with , generate flavor compounds, and improve the digestion and absorption character of milk.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049571 | PMC |
| http://dx.doi.org/10.1007/s10068-017-0094-2 | DOI Listing |
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