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Author: B.P.PUSHPA × End date: 2018 × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    ISOLATION AND CHARACTERIZATION OF GLYCOMACROPEPTIDES AND ITS INCORPORATION INTO BIO-YOGHURT
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2018-07) B.P.PUSHPA; Dr. H.M. JAYAPRAKASHA; Dr. Y. KOTILINGA REDDY
    The present study was conducted to isolate, characterize GMP derived from cow and buffalo sodium caseinate, their incorporation into bio-yoghurt to explore the rheological properties, probiotic growth and viability of the cultures. Chymosin enzyme (rennet) at a concentration of 0.02 per cent was used to achieve maximum hydrolysis of sodium caseinate (3 per cent) from cow and buffalo skim milk incubating at 6.0 pH and 40 °C for 30 min. GMP was isolated from the hydrolyzed mixture by cold alcohol precipitation method. The higher yield and recovery of GMP was obtained for buffalo caseinate as compared to cow caseinate. The results of SDS-PAGE and RP-HPLC showed the presence of minor peptides along with GMP and the purity was 44 and 42 per cent for cow and buffalo caseinate GMP, respectively as compared to standard GMP (100 per cent). Based on the physico-chemical and sensory evaluation, 4 per cent of B. bifidum, 3 per cent L. acidophilus and 4 per cent combination of these two cultures (1:1) in yoghurt was optimized for further studies. The various levels of GMP viz. 0.25, 0.50, 0.75 and 1.00 per cent was incorporated into the bio-yoghurt. The results pertaining to physico – chemical, sensory and rheological studies revealed that the lower concentration of GMP (0.25 per cent) in bio-yoghurt itself could bring significant beneficial results as compared to control (without GMP). Viable counts of probiotic organisms showed higher growth and increased viability during storage in GMP fortified bio-yoghurt as compared to control. Thus, incorporation of GMP into bio- yoghurt has added advantage of improving physico-chemical and rheological along with probiotic growth and viability