The present study was carried out to investigate the effect of fortification of natural yoghurt with different concentrations (0, 0.2, 0.5 or 1% w/v) of bioactive low-molecular-weight casein hydrolysates (1–3 kDa) on the physicochemical and functional properties of yoghurt during 21 days of storage at 4 °C. Casein hydrolysates significantly promoted development of acidity with improved microrheological characteristics of yoghurt gel during fermentation, and adding 1% (w/v) casein hydrolysates reduced fermentation time by 50 min when compared with the control. The fortified yoghurt exhibited reduced syneresis, improved textural and rheological properties, enhanced antioxidant and antidiabetic activities, and maintained higher bacterial viability during the refrigerated storage. Increased bioactivities were found after simulated gastrointestinal digestion. Fortified samples were characterized with high levels of flavour compounds. The results highlight the potential of employing these newly developed bioactive casein hydrolysates as functional ingredients.

中文翻译：

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添加生物活性低分子量酪蛋白水解物的酸奶的理化和功能特性

本研究旨在研究不同浓度（0、0.2、0.5 或 1% w/v）生物活性低分子量酪蛋白水解物（1-3 kDa）强化天然酸奶对理化和性能的影响。 4°C 储存 21 天期间酸奶的功能特性。酪蛋白水解物显着促进了酸度的形成，改善了发酵过程中酸奶凝胶的微流变特性，与对照相比，添加1%（w/v）酪蛋白水解物使发酵时间缩短了50分钟。强化酸奶表现出减少脱水收缩、改善质地和流变特性、增强抗氧化和抗糖尿病活性，并在冷藏期间保持较高的细菌活力。模拟胃肠消化后发现生物活性增加。强化样品的特征是含有高含量的风味化合物。结果凸显了使用这些新开发的生物活性酪蛋白水解物作为功能成分的潜力。