Advanced SearchSearch Tips
Production of Ready-to-Reconstitute Functional Beverages by Utilizing Whey Protein Hydrolysates and Probiotics
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Production of Ready-to-Reconstitute Functional Beverages by Utilizing Whey Protein Hydrolysates and Probiotics
Kumar, Sabbini Kalyan; Jayaprakasha, Heddur Manjappa; Paik, Hyun-Dong; Kim, Soo-Ki; Han, Song-Ee; Jeong, A-Ram; Yoon, Yoh-Chang;
  PDF(new window)
This investigation was aimed at developing a ready-to-reconstitute beverage by utilizing probiotics and whey protein hydrolysates carrying bioactive peptides. Cheddar cheese whey was ultrafiltered. The 18% protein retentate was subjected to protein hydrolysis using Neutrase. The hydrolyzed retentate was further condensed to 35% total solids and spray-dried at outlet air temperature. Different levels of sugar, citric acid and stabilizer were blended for spray-dried hydrolysates. Spray-dried hydrolysate was further inoculated with different levels of probiotics grown in a whey medium and dried in fluidized-bed drier at to obtain a ready-to-reconstitute beverage. Hydrolysis was greatest at an enzyme:substrate ratio of 1:25 for 3 h. Spray-dried hydrolysate reconstituted to 1% protein and blended with 15% sugar, 0.2% citric acid and 0.15% xantham gum resulted in a superior product with no sedimentation. Accordingly, sugar, citric acid and xanthum gum were dry-blended with spray-dried hydrolysates. Bifidobacterium bifidum and Lactobacillus acidophilus that was grown separately in a whey medium, blended to produce 2% spray-dried hydrolysate and dried as described above resulted in a readyto-reconstitute beverage mix. The fluidized dried product typically exhibited a probiotic count of colony forming units (CFU)/g. However, blending of probiotic to the retentate and direct spray-drying precipitously reduced the probiotic count to CFU/g of powder.
whey;ultrafiltration;whey protein concentrate;protein hydrolysate;spray drying;fluidized bed drying;bioactive peptide;probiotics;
 Cited by
Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry,;;;

한국축산식품학회지, 2015. vol.35. 3, pp.350-359 crossref(new window)
Improving ambient temperature stability of probiotics with stress adaptation and fluidized bed drying, Journal of Functional Foods, 2013, 5, 1, 170  crossref(new windwow)
Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry, Korean Journal for Food Science of Animal Resources, 2015, 35, 3, 350  crossref(new windwow)
Adler-Nissen, J. (1986) Some functional aspects of food protein hydrolysates in enzymatic hydrolysis of food proteins. Elseivier Applied Science Pub., NY, pp. 9-24.

Boylston, T. D., Vinderola, C. G., Godusi, H. B., and Reinheimer, J. A. (2004) Incorporation of bifidobacteria into cheeses: Challenges and rewards. Intl. Dairy J. 14, 375-387. crossref(new window)

Gardiner, G. E., O' Sullivan, E., Kelly, J., Auty, M. A. E., Fitzgerald, G. F., Collins, J. K., Ross, R. P., and Stanton, C. (2000) Comparative survival rates of human-derived probiotic Lactobacillus paracasei and Lb. salivarius strains during heat treatment and spray drying. Appl. Environ. Microbiol. 66, 2605-2612. crossref(new window)

Giridhari, S. and Gosh, B. C. (2006) Probiotic dairy foods and prebiotics for health benefit. Indian Food Ind. 25, 68-73.

Huffman, L. M. (1996) Processing whey protein for use as a food ingredient. Food Technol. 50, 49-52.

Jayaprakasha, H. M. and Yoon (2005) Production of whey protein concentrate by monitoring the process of ultrafiltration. Asian Aus. J. Anim. Sci. 18, 433-438. crossref(new window)

Jayaprakasha, H. M. and Yoon, Y. C. (2005a) Characterization of physicochemical and functional behavior of enzymatically modified spray dried whey protein concentrate. Milchwissenschaft 60, 305-309.

Jayaprakasha, H. M. and Brueckner, H. (1999) Whey protein concentrate: A potential functional ingredient for food industry. J. Food Sci. Technol. 36, 189-204.

Jayaprakasha, H. M. (1992) Membrane processing application for production of whey powder and whey protein concentrates. Ph.D. thesis, NDRI, Deemed University, Karnal, India.

Khamrui, K. and Rajhoria, G. S. (1998) Making profits from whey. Indian Dairyman 50, 13-17.

Manninen, A. H. (2004) Protein hydrolysates in sports and exercise: A brief review. J. Sport. Sci. Med. 3, 60-63.

McIntosh, G. H., Royle, P. J., Le Leu, R. K., Regester, G. O., Johnson, M. A., Grinsted, R. L., Kenward, R. S., and Smithers, G. W. (1998) Whey proteins as functional food ingredients. Int. Dairy J. 8, 425-434. crossref(new window)

Nielsen, W. K. and Turner, A. (1992) Membrane filtration technology. Food Technol. Int. Europe 99-102.

Pihlanto-Leppala, A. (2001) Bioactive peptides derived from bovine whey proteins: 0poid and ace-inhibitory peptides. Trends Food Sci. Technol. 11, 347-356.

Prendergast, K. (1985) Whey drinks-technology, processing and marketing, J. Soc. Dairy Technol. 38, 103-105. crossref(new window)

Renner, E. (1983) Milk and dairy products in human nutrition. Volksw, Verlag, Munchen.

Schaafsman, G. (1996) State of the art concerning the probiotic strains in milk products. IDF Nutr. Newslett 55, pp. 23-24.

Simpson, P. J., Stanton, C., Fitzgerald, G. F., and Ross, R. P. (2005) Intrinsic tolerance of bifidobacterium species to heat and oxygen & survival following spray drying & storage. J. Appl. Microbiol. 99, 493-501. crossref(new window)

Sharada Devi, M. S, Banumathi, P., and Jothy, N. (2004) Studies on development and evaluation of whey based fruit beverages. Bev. Food World 11, 44-46.

Shashikala, R. (2000) Evaluation of physico-chemical and functional characteristics of enzymatically modified whey protein concentrate and its application in beverages. M.Sc. thesis, UAS, Bangalore.

Shobha, K. P. (2002) Process optimization for production of WPC hydrolysates and its applications in ready to use beverages, M.Sc, Thesis, UAS, Bangalore.

Sundaraj, N., Nagaraju, S., Venkataraman, M. N., and Jaganath, N. K. (1972) Design and analysis of field experiments. Univer. Agri. Sci., Bangalore.

Thamaraj, N. and Shah, N. P. (2003) Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnoous and Propionobacteria. J. Dairy Sci. 86, 2288-2296. crossref(new window)

Ouwehand, A. C., Bianchi, S. B., Fonden, R., Mogensen, S., and Salminen, S. (2003) Int. Dairy Fed. 380, 4-19.

Yoo, S. H. Jayaprakasha, H. M., Lee, S. Y., Palk, H.-D., and Yoon, Y. C. (2009) Effects of processing parameters of spray drying on some of the quality attributes of whey protein concentrate hydrolysates. Milk Sci. Intl. 64, 78-81.