UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

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