Amino Acid Composition of Sour-milk Drink with Encapsulated Probiotics
Journal Title: Annual Research & Review in Biology - Year 2017, Vol 18, Issue 1
Abstract
At present time, there has been a growing interest in the consumption of probiotic food products. This study presents the results of the determination of amino acids in sour-milk drink with encapsulated Lactobacillus casei probiotics. Probiotics were encapsulated in pectin capsules by extrusion method. Totally, the sour milk drink contains 40.61 g/100 g of essential amino acids, which is higher than the FAO/WHO requirement (36.0 g/100 g). However, limiting amino acids such as, valin (4.86 g/100 g) and methionine+cystein (2.77 g/100 g) are lower than the FAO/WHO data for valine (5.0 g/100 g) and methionine+cystein (3.5 g/100 g). Developed sour milk drink contains 18 essential and non-essential amino acids with large amount of glutamic acid (440.59 mg/100 g), leucine (244.96 mg/100 g), proline (240.64 mg/100 g) and lysine (225.92 mg/100 g). The microbiology analyses of sour milk drink with encapsulated probiotics revealed the absence of pathogenic bacterium, like Salmonella and Staphylococcus St. aureus.
Authors and Affiliations
Aitbek Kakimov, Zhaynagul Kakimova, Gulmira Mirasheva, Aigerim Bepeyeva, Sandugash Toleubekova, Madina Jumazhanova, Zhanibek Yessimbekov
Keywords
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- EP ID EP313512
- DOI 10.9734/ARRB/2017/36079
- Views 76
- Downloads 0
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