Journal of Dairy Science
Volume 93, Issue 1 , Pages 27-31 , January 2010

Short communication: Effect of kefir grains on proteolysis of major milk proteins

  • I.M.P.L.V.O. Ferreira

      Affiliations

    • REQUIMTE—Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
    • Corresponding Author InformationCorresponding author.
    • ,
  • O. Pinho

      Affiliations

    • Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
    • ,
  • D. Monteiro

      Affiliations

    • REQUIMTE—Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
    • ,
  • S. Faria

      Affiliations

    • REQUIMTE—Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
    • ,
  • S. Cruz

      Affiliations

    • REQUIMTE—Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto, Portugal
    • ,
  • A. Perreira

      Affiliations

    • REQUIMTE—Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
    • ,
  • A.C. Roque

      Affiliations

    • REQUIMTE—Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
    • ,
  • P. Tavares

      Affiliations

    • REQUIMTE—Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal

Received 19 June 2009 ,Accepted 15 September 2009.

  • Image Result

    Typical chromatographic profile of 12g of milk kefir undergoing a 6-h hydrolysis (chromatographic conditions described in the text): α-LA (0.45mg/mL), κ-CN (1.31mg/mL), α-CN (8.70mg/mL), β-CN (5.46mg/

    Typical chromatographic profile of 12g of milk kefir undergoing a 6-h hydrolysis (chromatographic conditions described in the text): α-LA (0.45mg/mL), κ-CN (1.31mg/mL), α-CN (8.70mg/mL), β-CN (5.46mg/mL), and β-LG (3.14mg/mL).

  • Image Result
    The evolution of proteolysis of α-CN, β-CN, and α-LA, expressed as proteolysis percentage during 48h of milk kefir (6g and 12 g/100mL) incubation. Each point represents the mean value obtained for 5 k

    The evolution of proteolysis of α-CN, β-CN, and α-LA, expressed as proteolysis percentage during 48h of milk kefir (6g and 12 g/100mL) incubation. Each point represents the mean value obtained for 5 kefir samples (SD for all values was approximately ±5% in most cases).

PII: S0022-0302(10)70261-7

doi: 10.3168/jds.2009-2501

Journal of Dairy Science
Volume 93, Issue 1 , Pages 27-31 , January 2010

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