Functional properties of single cell protein produced by kefir microflora

被引：60

作者：

Paraskevopoulou, A ^{[1
]}

Athanasiadis, I

Kanellaki, M

Bekatorou, A

Blekas, G

Kiosseoglou, V

机构：

[1] Aristotle Univ Thessaloniki, Sch Chem, Food Chem & Technol Lab, GR-54006 Thessaloniki, Greece

[2] Univ Patras, Sch Chem, Food Biotechnol Grp, Patras 26500, Greece

来源：

FOOD RESEARCH INTERNATIONAL | 2003年 / 36卷 / 05期

关键词：

single cell protein; kefir; fermentation; cheese whey; functional properties;

D O I：

10.1016/S0963-9969(02)00176-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Single cell protein (SCP),was produced by aerobic fermentation of cheese whey by kefir microorganisms. A feed-batch system was developed on a bioreactor of 4 1. The experiments were conducted under controlled pH (5.5) and temperature (30 degreesC) conditions. The biomass was analyzed for protein, lipids, carbohydrates and ash and its functional properties (emulsification, foaming, gelation) were studied. Single cell protein (53.9% protein) exhibited emulsifying properties similar to those of defatted soy flour, while its Ibaming activity and foam liquid stability were much higher. Finally, texture profile analysis of gels, formed by heating water dispersions of SCP, showed that the structures produced were stronger compared with those of gels made with soy flour. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：431 / 438

页数：8

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