A doi /jissn (C)

Μέγεθος: px

Εμφάνιση ξεκινά από τη σελίδα:

Download "1. 130025 2. 130033. A doi 10.3969/jissn.1671-9646(C).2011.08.001"

Αοιδή Αλεβιζόπουλος
7 χρόνια πριν
Προβολές:

1 X : * % TS275.4 A doi /jissn (C) Research Progress of Whey- based Fermented Beverage Wang Xin 1 Hou Jumin 1 2 Piao Shanshan 1 * Yang Zhennai School of Biological and Agricultural Engineering Jilin University Changchun China 2. Center of Agro- food Technology Jilin Academy of Agricultural Sciences Changchun China Abstract Cheese whey is a by- product of dairy industries retaining 55% of the nutrition in the bovine milk. It can be used to produce whey powder whey protein concentration and lactose there are some problems such as energy exhausting and cost highly in the processing. If it is fermented properly by lactic acid bacteria not only can it avoid unnecessary energy consumption but also degrade the cheese whey protein to release essential amino acids immune regulation peptides antioxidant peptides antihypertensive peptides and convert lactose into lactic acid or alcohol, endowing the whey with bioactivity and good taste. As a result, using cheese whey to produce whey- based fermented beverage has practical value. In this paper the utilization of cheese whey bioactivity of the fermented whey properties of starter culture parameters of the production technology are reviewed. Finally the feasibility and prospect of the whey- based fermented beverage are discussed. Key words cheese whey fermentation bioactivity beverage 0 [2] [1] 85%~90% [3] 55% t 47% CARS E- mail wx@jlu.edu.cn * E- mail zyang@cjaas.com 44

School of Biological and Agricultural Engineering Jilin University Changchun 130025 China 2.

2 3 1 2 [7] % 5% 0.85% 0.53% 0.36% β- 58% α- 13% [4] Lactobacillus acidophilllus Lactobacillus delbrueckii subsp. bulgaricus Streptococus ther- mophillus log cfu/ml mmol/l 92% β- 13 μg/ml 484 μmol/ml Leu [8] Lactobacillus helveticus α INYN 104 [5] 115 LDQW 118 [9] ACE X 18 μg/ml 35 μg/ml [6] Kefir grains 7.8~8.3 g/l 5.0 g/l 0.7 g/l 45 08/ 2011

bulgaricus Streptococus ther- mophillus 1.0 1.5 6.4 3.0 log cfu/ml 122.

3 [14] [10] Kluyveromyces marianus kpa ACE mg/l [11] Escherichia coli. [12] A [13] α- β- [9] [17 18] CRL804 CRL656 CRL X [15] ACE SHR 2.08 kpa [16] 3 h ph 4.5 [19]

[12] A 3.1 2.2.2 3.2 [13] α- β- [9] [17 18] 2.2.3 CRL804 CRL656 CRL636 46 X [15] ACE SHR 2.

4 CRL h 626 μg/ml Leu [8] [22] [24] ph % 14 h Kluyveromyces O % lactis Torula Lactobacillus helveticus kefir 4% ph Lactobacillus Kefira β- nofaciens subsp. Kefirano-faciens RLSFNP Lactobacillus Kefiraofaciens subsp. kefir- [20] granum h [21] ph [19] 3 h 12 h 1 1~1 2 2%~5% ~24 h L. acidlophilus L. casei 1 1 3% [23] X IC 50 = μm [25] 47 08/ 2011

5 39 Lactobacillus Kefira- - 80 β- nofaciens subsp.

5 [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] Pedro M R. Guimar 觔 es José A. Teixeira Lucília Domingues. Fermentation of lactose to bio -ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey [ J]. Biotechnology Advances Giuliano Dragone Solange I Mussatto José M Oliveira [12] et al. Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation [J]. Food Chemistry Rosane Rosa de Souzaa Ros 覾 ngela Bergamascoa Sílvio Cláudio da Costa et al. Recovery and purification of lactose from whey [ J]. Chemical Engineering and Processing Micaela Pescuma Elvira Mar 覦 ahebert Fernanda Mozzi et al. Whey fermentation by thermophilic lactic acid bacteria Evolution of carbohydrates and protein content [J]. Food Microbiology Olga Díaz Carlos D. Pereira Angel Cobos. Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products [J]. Food Hydrocolloids [16] Camembert [D]. protease-facilitated lactic acid fermentation of milk [ J] X Micaela Pescuma Elvira María Hébert Fernanda Mozzi et al. Functional fermented whey -beverage using lactic acid bacteria [J]. International Journal of Food Microbiology Le 觙 la Sadat Céline Cakir-Kiefer Marie-Andrée N'Negue et al. Isolation and identi cation of antioxidative peptides from bovine α-lactalbumin [J]. International Dairy Journal Karina T Magalh 觔 es Giuliano Dragone b Gilberto V de Melo Pereira et al. Comparative study of the biochemical [11] [13] [14] [15] [18] [19] [20] changes and volatile compound formations during the production of novel whey -based kefir beverages and traditional milk kefir [ J] Food Chemistry Hannu Korhonen Anne Pihlanto. Bioactive peptides Production and functionality [J]. International Dairy Journal Diane Saint-Sauveur Sylvie F. Gauthier Yvan Boutin et al. Effect of feeding whey peptide fractions on the immune response in healthy and Escherichia coli infected mice [J]. International Dairy Journal [J] Fang Hong Luo Ming Sheng Yi et al. The antihypertensive effect of peptides A novel alternative to drugs? [J]. Peptides T 覾 nia Tavares Maria del Mar Contreras Manuela Amorim et al. Novel whey-derived peptides with inhibitory effect against angiotensin-converting enzyme: In vitro effect and stability to gastrointestinal enzymes [ J]. Peptides Jenn-Shou Tsai Tai-Jung Chen Bonnie Sun Pan et al. Antihypertensive effect of bioactive peptides produced by Food Chemistry [J]. [17] Y Oda K Nakamura N Shinomiya et al. Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15 [J]. Biomass and Bioenergy [J] K E Almeida A Y Tamime M N Oliveira. Acidification rates of probiotic bacteria in Minas frescal cheese whey [J]. LWT Karina Teixeira Magalh 觔 es Maria Alcina Pereira Ana 52

Giuliano Dragone Solange I Mussatto José M Oliveira [12] et al. Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation [J]. Food Chemistry 2009 112 929-935.

6 [5].. [R] [10]. [J]. [J] [6] [J] [7]. [J] [8]. [J] [9] Pernille N Jensen Bente Danielsen Grete Bertelsen et al. Storage stabilities of pork scrachings peanuts oat- 1% 19% meal and muesli Comparison and ESR spectroscopy [1] [2] [3] [4] X 41.. [J]. [11] [D] [12]. [J]. [J] CX % headspace-gc and sensory evaluation for detection of oxidation in dry foods [ J]. Food Chemistry [J] !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! [21] [22] 48 Nicolau et al. Production of fermented cheese whey - based beverage using kefir grainsas starter culture Evaluation of morphological and microbial variations [ J]. Bioresource Technology Karina Teixeira Magalh 觔 es Disney Ribeiro Dias Gilberto Vinicius de Melo Pereira et al. Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture [ J]. International Journal of Food Science and Technology [23] [24] [25] [J] [J] [J] Daodong Pan Yuxing Guo. Optimization of sour milk fermentation for the production of ACE -inhibitory peptides and purification of a novel peptide from whey protein hydrolysate [ J]. International Dairy Journal CX 52

CX 1992 8 2 56-62. 25.. 20. 80% headspace-gc and sensory evaluation for detection of oxidation in dry foods [ J]. Food Chemistry 2005 91 25-38. 2009 17 2 45-47. [J]. 2008 47 9 1 070-.

Σχετικά έγγραφα

Nguyen Hien Trang* **

152 Nippon Shokuhin Kagaku Kogaku Kaishi Vol.., No.., +,+3 (,**1) 10 Nguyen Hien Trang* ** * Department of Food Science and Technology, Hue University of Agriculture and Forestry ** Properties of "Shishibishio