Enhancing cysteine content in yogurt

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dc.contributor.author Bala, S.
dc.contributor.author Schmidt, Karen A.
dc.date.accessioned 2012-09-07T15:40:56Z
dc.date.available 2012-09-07T15:40:56Z
dc.date.issued 2012-09-07
dc.identifier.uri http://hdl.handle.net/2097/14652
dc.description Dairy Research, 2011 is known as Dairy Day, 2011 en_US
dc.description.abstract Cysteine is considered a conditional amino acid for certain subpopulations. For example, in elderly people, cysteine has been associated with diverse functional properties as a general antioxidant as well as a specific role linked to cataract reduction or prevention. Yogurt is an excellent source of protein, the sulfur-containing amino acids methionine and cysteine in particular. Heat, however, can denature these amino acids and affect their bioavailability. A yogurt mix supplemented with whey proteins (an abundant source of cystiene) coupled with minimal pasteurization of yogurt mixes may increase the availability of cysteine in the final product. In this study, yogurt mixes were supplemented with nonfat dry milk (NDM) or whey protein isolate (WPI; 90% protein), processed at 90oC for 7 minutes or 70oC for 20 minutes, then fermented into yogurt following a conventional procedure. Supplementing yogurt mix with WPI vs. NDM increased cysteine content by 140%. In contrast, overall cysteine contents decreased by 17% in mixes treated at 70oC for 20 minutes and 35% in mixes treated at 90oC for 7 minutes. Mixes supplemented with WPI and treated at 70oC for 20 minutes produced yogurts that had greater cysteine contents and slightly greater firmness and water-holding capacity, but the yogurts exhibited less syneresis compared with those made from mixes supplemented with NDM and treated at 90oC for 7 minutes. These results indicate that yogurt may be an excellent delivery vehicle for the conditional amino acid, cysteine. en_US
dc.publisher Kansas Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Dairy Day, 2011 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 12-176-S en_US
dc.relation.isPartOf Report of progress (Kansas Agricultural Experiment Station and Cooperative Extension Service); 1057 en_US
dc.subject Dairy en_US
dc.subject Yogurt en_US
dc.subject Cysteine en_US
dc.subject Heat treatment en_US
dc.title Enhancing cysteine content in yogurt en_US
dc.type Conference paper en_US
dc.date.published 2011 en_US
dc.citation.epage 45 en_US
dc.citation.spage 41 en_US
dc.contributor.authoreid kschmidt en_US

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