Amino Acid Composition of Sour-milk Drink with Encapsulated Probiotics
Aitbek Kakimov
Shakarim State University of Semey, Semey, Kazakhstan.
Zhaynagul Kakimova
Shakarim State University of Semey, Semey, Kazakhstan.
Gulmira Mirasheva
Shakarim State University of Semey, Semey, Kazakhstan.
Aigerim Bepeyeva
Shakarim State University of Semey, Semey, Kazakhstan.
Sandugash Toleubekova
Shakarim State University of Semey, Semey, Kazakhstan.
Madina Jumazhanova
Shakarim State University of Semey, Semey, Kazakhstan.
Gulmira Zhumadilova
Shakarim State University of Semey, Semey, Kazakhstan.
Zhanibek Yessimbekov *
Shakarim State University of Semey, Semey, Kazakhstan.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Milk, Lactobacillus casei, encapsulation, probiotics, extrusion, pectin