期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 9, 页码 4690-4699出版社
WILEY
DOI: 10.1111/ijfs.15140
关键词
Lactobacillus plantarum; fermented milk; proliferation; peptides
资金
- National Natural Science Foundation of China (Beijing) [31771953]
- National First-Class Discipline Program of Food Science and Technology (Wuxi City, China) [JUFSTR20180102]
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province (Wuxi, China)
- Yangzhou Research Program [YZ2019033]
Lactobacillus plantarum has difficulty proliferating in milk due to its inability to utilize milk proteins, but can utilize polypeptides and oligopeptides as nitrogen sources for growth, particularly favoring peptides with molecular weights in the range of 200-1400 Da and 100-700 Da.
Lactobacillus plantarum proliferates inefficiently in milk, mainly because of its lack of cell envelope proteases and its inability to hydrolyse proteins in milk. Our previous study showed that this strain could grow well in milk with the addition of oat and malt extracts. To investigate the usage and preference for polypeptides and oligopeptides for this strain, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), o-phthaldialdehyde (OPA), high-performance liquid chromatography (HPLC), plate counting and other methods were used in this study. The results showed that proteins in fermented milk cannot be absorbed and utilised by L. plantarum, whereas polypeptides and oligopeptides provide available nitrogen sources for their growth. Short-chain peptides were more conducive to absorption and utilisation than long-chain peptides. In particular, peptides with molecular weights in the range of 200-1400 Da in the oat extract and 100-700 Da in the malt extract were preferentially absorbed and utilised.
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