Abstract
The effects of several dairy processes on insulin-like growth factor-I (IGF-I) concentrations in milk and the storage stability of IGF-I-fortified dairy products were examined. The IGF-I content in raw milk determined by radioimmunoassay was significantly changed by the strength of heat treatments. In commercial manufacture of whole milk dry powder, IGF-I concentration was not significantly changed. A significant reduction in IGF-I content was found as the result of fermentation with a commercial starter culture. The IGF-I content in fortified milk and dried milk powder exhibited no significant changes over the tested storage periods (12 d for milk, 4 wk for dried milk powder), but the IGF-I content in the yogurt decreased significantly during storage. The use of IGF-I was varied by lactic strains and was apparent in the viable cells. When IGF-I was encapsulated using the surface-reforming process, the remaining IGF-I content after fermentation was significantly higher compared with that of the untreated control. Therefore, enteric coating of IGF-I before fermentation might be an effective method for the prevention of IGF-I degradation during fermentation.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 402-409 |
| Number of pages | 8 |
| Journal | Journal of Dairy Science |
| Volume | 89 |
| Issue number | 2 |
| DOIs | |
| State | Published - Feb 2006 |
Bibliographical note
Funding Information:This work was supported by a grant ( 20050401-034-698-151-00-00 ) from BioGreen 21 Program, Rural Development Administration , Republic of Korea.
Keywords
- Dairy process
- Encapsulation
- Insulin-like growth factor I
- Lactic acid bacteria