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266 IV.Resultados y discusión. Capítulo III Sample R 3.5 (0.4) 3.83 (0.02) 16.6 (0.7) x b 17 (3) y b 47.2 (0.4) b 46 (2) b 30.6 (1.2) x b 34 (2) y b AM 4.5 (1.4) 3.2 (0.2) 23.7 (0.6) x a 22.5 (0.5) y a 44.6 (1.7) a 42.1 (0.6) a 24.8 (1.6) x a 32.1 (1.1) y a RT 3.5 (0.3) 3.6 (0.5) 20.6 (0.4) x c 19.9 (0.7) y ab 47.1 (0.5) b 45.9 (1.2) b 26.6 (0.5) x a 30.6 (1.5) y a G 3.4 (0.3) 3.5 (0.1) 22.4 (0.4) x d 21.1 (0.4) y a 46.8 (0.6) ab 44.4 (0.1) ab 25.5 (0.2) x a 31.0 (0.5) y a GT 3.5 (0.2) 3.8 (0.2) 27.0 (0.2) x e 20.3 (0.3) y a 42.2 (2.1) a 45.5 (0.1) a 26 (3) x a 30.4 (0.4) y a 15,000-8,000 Da 8,000-2,500 Da 2,500-400 Da
IV. Resultados y discusión. Capítulo III 267 As commented on above for the non-SGID samples, scarce differences were found between the peptide profiles of the lab-made and commercial milks, but again, the amount of peptides with Mw < 400 Da was higher in the commercial almond milk. The most intense treatment of these milks could make easier the breakdown of some proteins and generate free amino acids; this effect has been previously observed in cow milk proteins under high heat treatments (Douglas et al., 1981; Walstra et al., 2003). As regard the different starters used, the peptides generated in samples inoculated with R strains (both pure and mixed) showed significantly lower molecular weights (Mw < 2500) than those generated by G strains after the SGID, in both lab and commercial milks. To sum up, both fermentation and SGID processes modified the initial protein profile of almond milks. This effect might have a positive impact as regards the inflammatory response of the newly designed products on the epithelial cells, since the allergenicity of almond proteins is related to their biochemical properties and conformation (Albillos et al., 2009). 3.4. Viability of probiotics in almond matrices The amount of probiotics survived after having gone through gastrointestinal tract (GIT) is critical. The efficacy and success of probiotics is dependent on the ability to survive in the GIT ecosystem and to interact with other components in a manner that fosters improved health (Buddington, 2009). Hence, in order to effectively provide such health functionalities, the minimum number of viable probiotic bacteria is
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UNIVERSITAT POLITÈCNICA DE VALÈNC
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Agraïments A Chelo González per t
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RESUMEN La tesis doctoral tiene com
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Dentro del amplio abanico de propie
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colonies forming units per mL is re
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En el disseny i optimització del p
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ÍNDICE PÁGINA Justificación e in
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Justificación e interés del traba
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pretende que el producto fermentado
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I. Introducción 9 En la introducci
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Vegetable milks and fermented deriv
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14 I. Introducción 1. INTRODUCTION
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16 I. Introducción able to adapt t
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18 I. Introducción large quantitie
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20 I. Introducción observe signifi
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22 I. Introducción Table 1. Raw ma
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24 I. Introducción Table 2. Main f
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26 I. Introducción KAMUT (cereal)
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28 I. Introducción Spelt (cereal)
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30 I. Introducción Husked cereals
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32 I. Introducción or sucralose) a
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(1) Nutriops S.L. (Spain) (2) Soria
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36 I. Introducción animal milks an
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40 I. Introducción and Streptococc
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42 I. Introducción prebiotics such
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44 I. Introducción new generation
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46 I. Introducción In the developm
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48 I. Introducción Biel W, Bobko K
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50 I. Introducción Chisholm A, Man
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52 I. Introducción Dykes L and Roo
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54 I. Introducción Jing P and Hu X
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56 I. Introducción Mattes RD, Kris
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58 I. Introducción Philips KM, Rug
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60 I. Introducción Sharma A and Ka
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62 I. Introducción Wu WH, Kang YP,
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III. OBJETIVOS
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70 III.Objetivos 70 III. Objetivos
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IV. Resultados y discusión 73 Se s
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IV. Resultados y discusión 75 micr
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Capítulo I Elección de las “lec
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IV. Resultados y discusión. Capít
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Capítulo II Diseño y optimizació
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Development of a non-dairy probioti
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t (Pa) 184 IV.Resultados y discusi
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Hazelnut milk fermentation using pr
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