In order to investigate the whey protein hydrolytic ability of Lactobacillus delbrueckii subsp. bulgaricus, the growth and acid production of 8 strains of Lactobacillus delbrueckii subsp. bulgaricus in whey protein culture medium were studied, and the aminopeptidase activity of PepN, PepC and PepX and the utilization of β-lactoglobulin, α-lactalbumin and bovine serum albumin were determined during fermentation. The correlation between the activity of aminopeptidase and the ability to hydrolyze whey protein in different strains was also discussed. The results showed that the optimal initial pH for growth was 5.5, and the strain quickly grew to a stable phase within 3 h. The activity of three aminopeptidase was revealed first to rise and then fall during 12-hour fermentation, but significant differences of the aminopeptidase activity were observed between different strains. All 8 strains have strong hydrolytic ability to α-lactalbumin, with a hydrolysis rate ranging from 26.93% to 31.33%. However, there were differences in the hydrolysis ability of β-lactoglobulin, and the hydrolysis rate varied from 10.56% to 22.82% and from 9.04% to 23.83% for β-lactoglobulin variants A and B, respectively. Correlation was found between the activity of three aminopeptidase and the hydrolytic ability of β-lactoglobulin. Strain DQHXNS8L6 and DQHXNS15M2 achieved their highest aminopeptidase activity in 3 h and could effectively degrade β-lactoglobulin, thus had potential application in whey protein beverage production.
CHEN Jiaqi
,
CUI Shumao
,
TANG Xin
,
LIU Xiaoming
,
ZHAO Jianxin
,
CHEN Wei
. Comparison of whey protein hydrolytic ability of Lactobacillus delbrueckii subsp. bulgaricus[J]. Food and Fermentation Industries, 2020
, 46(7)
: 28
-34
.
DOI: 10.13995/j.cnki.11-1802/ts.023442
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