Amino Acid Composition of Sour-milk Drink with Encapsulated Probiotics
Aitbek Kakimov, Zhaynagul Kakimova, Gulmira Mirasheva, Aigerim Bepeyeva, Sandugash Toleubekova, Madina Jumazhanova, Gulmira Zhumadilova, Zhanibek Yessimbekov
Annual Research & Review in Biology · pp. 1–7 · Published 6 Oct 2017
10.9734/ARRB/2017/36079Abstract
At present time, there has been a growing interest in the consumption of probiotic food products. This study presents the results of the determination of amino acids in sour-milk drink with encapsulated Lactobacillus casei probiotics. Probiotics were encapsulated in pectin capsules by extrusion method. Totally, the sour milk drink contains 40.61 g/100 g of essential amino acids, which is higher than the FAO/WHO requirement (36.0 g/100 g). However, limiting amino acids such as, valin (4.86 g/100 g) and methionine+cystein (2.77 g/100 g) are lower than the FAO/WHO data for valine (5.0 g/100 g) and methionine+cystein (3.5 g/100 g). Developed sour milk drink contains 18 essential and non-essential amino acids with large amount of glutamic acid (440.59 mg/100 g), leucine (244.96 mg/100 g), proline (240.64 mg/100 g) and lysine (225.92 mg/100 g). The microbiology analyses of sour milk drink with encapsulated probiotics revealed the absence of pathogenic bacterium, like Salmonella and Staphylococcus St. aureus.
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