Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum
Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh ch...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2021-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/396609 |
| _version_ | 1818313488080044032 |
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| author | Maja Bjekić Mirela Iličić Vladimir Vukić Dajana Vukić Katarina Kanurić Branimir Pavlić Zoran Zeković Ljiljana Popović Aleksandra Torbica Jelena Tomić Jovana Degenek |
| author_facet | Maja Bjekić Mirela Iličić Vladimir Vukić Dajana Vukić Katarina Kanurić Branimir Pavlić Zoran Zeković Ljiljana Popović Aleksandra Torbica Jelena Tomić Jovana Degenek |
| author_sort | Maja Bjekić |
| collection | DOAJ |
| description | Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh cheese samples. Kombucha fresh cheese contains higher proportion of protein, predominantly the casein fractions (α-casein and β-casein) compared to fresh cheese obtained by traditional culture. After gastrointestinal digestion (with pepsin and pancreatin), significantly higher amount of soluble protein and higher degree of hydrolyses were measured in kombucha fresh cheese sample than sample obtained by traditional culture. During gastrointestinal digestion, for fresh cheese with traditional starter both fractions of casein are degraded more rapidly by pepsin than in kombucha fresh cheese. The hydrolysates of cheese obtained by kombucha inoculum showed higher phenolic content and higher antiradical scavenging abilities than hydrolysates of fresh cheese produced with traditional starter. These results suggest that kombucha inoculum contributes to improvement of product’s bioactive potential. |
| first_indexed | 2024-12-13T08:34:32Z |
| format | Article |
| id | doaj.art-2b978976af7d4c918ce183a3fc568d24 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-12-13T08:34:32Z |
| publishDate | 2021-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-2b978976af7d4c918ce183a3fc568d242022-12-21T23:53:41ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252021-01-01714215225Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculumMaja Bjekić0Mirela Iličić1Vladimir Vukić2Dajana Vukić3Katarina Kanurić4Branimir Pavlić5Zoran Zeković6Ljiljana Popović7Aleksandra Torbica8Jelena Tomić9Jovana Degenek10University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaProtein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh cheese samples. Kombucha fresh cheese contains higher proportion of protein, predominantly the casein fractions (α-casein and β-casein) compared to fresh cheese obtained by traditional culture. After gastrointestinal digestion (with pepsin and pancreatin), significantly higher amount of soluble protein and higher degree of hydrolyses were measured in kombucha fresh cheese sample than sample obtained by traditional culture. During gastrointestinal digestion, for fresh cheese with traditional starter both fractions of casein are degraded more rapidly by pepsin than in kombucha fresh cheese. The hydrolysates of cheese obtained by kombucha inoculum showed higher phenolic content and higher antiradical scavenging abilities than hydrolysates of fresh cheese produced with traditional starter. These results suggest that kombucha inoculum contributes to improvement of product’s bioactive potential.https://hrcak.srce.hr/file/396609fresh cheesekombucha inoculumprotein profileantioxidant potential |
| spellingShingle | Maja Bjekić Mirela Iličić Vladimir Vukić Dajana Vukić Katarina Kanurić Branimir Pavlić Zoran Zeković Ljiljana Popović Aleksandra Torbica Jelena Tomić Jovana Degenek Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum Mljekarstvo fresh cheese kombucha inoculum protein profile antioxidant potential |
| title | Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum |
| title_full | Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum |
| title_fullStr | Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum |
| title_full_unstemmed | Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum |
| title_short | Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum |
| title_sort | protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum |
| topic | fresh cheese kombucha inoculum protein profile antioxidant potential |
| url | https://hrcak.srce.hr/file/396609 |
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