ANALYSIS OF PROTEIN AND AMINO ACID COMPOSITION OF YOGURT WHEY OBTAINED WITH THE PARTICIPATION OF LACTOBACILLUS FERMENTUM ISOLATED FROM MINT (MENTHA SPP.)
Keywords:
Yogurt whey, milk whey, Lactobacillus fermentum, fermentation, amino acids, Lowry method, (USSS) analysis.Abstract
In this study, the protein and amino acid composition of yogurt whey obtained by fermentation with the bacterium Lactobacillus fermentum isolated from the semolina and whey coagulated with citric acid (control) were compared. The total protein content was determined by the Lowry method, and the amino acid composition was determined by high-performance liquid chromatography (HPLC). According to the results, the total protein content of yogurt whey (1388 μg/ml) was higher than that of milk whey (1034 μg/ml). It was also observed that the total free amino acids content of yogurt whey (5.801 mg/g) was higher than that of milk whey (4.095 mg/g). The data obtained confirm that the fermentation process has a positive effect on protein hydrolysis and an increase in biological value.
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