Fatıma Zehra SAFAK, Gokhan BICIM, Ayse Mine YILMAZ, Burak AKSU, A. Suha YALCIN

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Effect of different immobilization media on breakdown of whey proteins by Streptococcus thermophilus

Objective: In this study, we aimed to compare the efficiency of different immobilization media to facilitate breakdown of whey proteins by Streptococcus thermophilus (S. thermophilus). Materials and Methods: S. thermophilus was isolated from yoghurt. High-protein whey powder was present in fermentation media and two-phase dispersion technique was used for immobilization of S. thermophilus in agar, agarose and κ-carrageenan. Total protein after fermentation of whey proteins with S. thermophilus in different media was measured. We have also performed sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis to observe changes in individual whey proteins after fermentation in different media. Results: Total protein concentration showed a significant decrease at the end of 24 hours of fermentation in all media. SDS-PAGE results showed that the amount of both α-lactalbumin and β-lactoglobulin were reduced in all immobilization media compared to control. The effect of κ-carrageenan was considerably higher compared to other media. Conclusion: Our results showed that immobilization in κ-carrageenan increased the breakdown of whey proteins by S. thermophilus and can be used to increase fermentation efficiency.
Keywords:

α-lactalbumin, β-lactoglobulin, Fermentation, Immobilization, κ-carrageenan,

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Marmara Medical Journal-Cover
  • ISSN: 1019-1941
  • Yayın Aralığı: Yılda 3 Sayı
  • Başlangıç: 1988
  • Yayıncı: Marmara Üniversitesi
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