International Journal of Dairy Technology最新文献

The primary treatment for individuals with phenylketonuria (PKU) is a lifetime diet with low phenylalanine (Phe) to achieve neurological health. The objective of this study was to make a highly nutritious and palatable low-Phe cream cheese analogue based on the partial replacement of fresh goat cream cheese with two levels of glycomacropeptide (GMP; 7 or 10%), GUM (0.6 or 0.8), nondairy creamer (0.5 or 2%) and whey protein concentrate (WPC; 0 or 2%). The chemical composition, texture, viscosity, protein digestibility and sensory attributes of the resulting cheeses were evaluated. Incorporation of the GMP at different levels significantly changed the chemical properties of the cheese. With increased levels of GMP and GUM, viscosity and firmness significantly increased as the protein–protein and protein–gum interaction produced stronger gels in comparison with the systems containing nondairy creamer and WPC due to their inactive filler, whereas adhesiveness decreased. Sensory characteristics of cheese indicated that formula made with high concentration of variables seems to be superior for PKU patients, which contained 12.44 mg Phe per gram of protein, and 82.4% protein digestibility after 6 h of enzymatic hydrolysis. According to the results, the method used in this study can be employed in achieving cream cheese analogue with reduced Phe content, appropriate for PKU patients.

In this experiment, changes in properties of α-lactalbumin (α-LA)-tea saponin (TS) complex were analysed and compared after two heating temperature (65 °C for 30 min and 90 °C for 10 min). The results showed that thermal treatment can improve foaming ability, DPPH radical scavenging ability, digestibility, degree of hydrolysis and bioaccessibility of α-LA-TS complex. Furthermore, the addition of TS was beneficial to the foaming ability and DPPH radical scavenging ability after digestion of α-LA and has a certain inhibitory effect on the in vitro digestibility. This study provided a theoretical basis for the application of α-LA-TS complex in heat-processed food products.

An attempt was made to produce hydrolysates from β-casein isolated from milk of Gir cow (Bos indicus species) using pepsin, trypsin, protease from Aspergillus oryzae (AOP) and proteinase-K. The AOP-treated hydrolysates exhibited highest DPP-IV inhibition (50.41 ± 1.44%) after 10 h hydrolysis at 4% E:S ratio. The resultant hydrolysates were characterised using RP-HPLC and LC–MS/MS and their peptides sequences identified. The efficacy of the low molecular weight hydrolysates (3 kDa permeate) was assessed through MIN6 cell line model at different doses. The dose of 30 mg/mL enhanced insulin production by ~51% and reduced the apoptosis by ~84%. The developed β-casein hydrolysates could be used as a dietary supplement to manage diabetes effectively.

This work aimed to characterise water-in-oil-in-water (W/O/W) microcapsules loading Lactiplantibacillus plantarum L₃ in a simulated fermentation and storage process for yoghurt, providing support for their potential application in complex fermented milk systems. The encapsulating efficiency of microencapsulated L. plantarum L₃ with modified pectin was 96.79%, the aerobic plate count was 7.83 log cfu/g after simulated gastrointestinal treatment. The microencapsulated L. plantarum L₃ delayed the post-acidification of MRS medium. The cell-free supernatant produced during the MRS storage period had a bacteriostatic effect. W/O/W microcapsules showed great prospects for application as a probiotics carrier in dairy products.