Structural and compositional changes of whey protein and blueberry juice fermented using <i>Lactobacillus plantarum</i> or <i>Lactobacillus casei</i> during fermentation
Wen-Qiong Wang, Zhang Jie-long, Yu Qian, Ji-yang Zhou, Maolin Lu, Ruixia Gu, Yujun Huang
Abstract
A possible schematic diagram to show how the secondary structure changes which the whey protein and blueberry juice interaction after <italic>Lactobacillus casei</italic> or <italic>Lactobacillus plantarum</italic> fermentation was inferred from the structural analysis results.
Topics & Concepts
Lactobacillus caseiFermentationFood scienceLactobacillus plantarumLactobacillusChemistryLactobacillaceaeBiologyBacteriaLactic acidGeneticsFood Quality and Safety StudiesProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods