期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 6, 页码 2642-2649出版社
WILEY
DOI: 10.1111/ijfs.14517
关键词
Fermented goat milk; bioactive properties; L; plantarum; ultrasound treatment
In the present research, the effects of continuous ultrasound treatment (100 W, 30 kHz; 0%, 30%, 60% and 90% amplitudes, 15 min) and fermentation process (37 degrees C, 24 h) on the growth of Lactobacillus plantarum LP3 and LU5 strains and bioactive properties (peptide content, alpha-amylase and alpha-glucosidase inhibition, anticancer and antioxidant activities and exopolysaccharide content) of goat milk were investigated. According to our results, the ultrasonication of milk up to 60% amplitude promoted the growth of Lactobacillus strains and enhanced the bioactive properties compared with control during fermentation, while, the ultrasonication at 90% amplitude had negative effects on the mentioned parameters. Exopolysaccharide content, alpha-amylase inhibition, alpha-glucosidase inhibition, antioxidant activity and anticancer activity of treated samples at 60% amplitude at the end of fermentation in comparison to its beginning were increased 18.09, 12.79, 12.44, 9.4 and 1.92 folds, respectively. Also, the increase of assayed characteristics was found strain-dependent, so that L. plantarum LP3 was more effective than LU5 strain.
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