Antibacterial activity of pepsin hydrolyzed goat whey protein and its application in pasteurized milk

Document Type : Original Article


1 Food Control and Hygiene Faculty of Veterinary medicine Benha University

2 Food Control& Hygiene, Faculty of Veterinary Medicine, Benha University

3 Faculty of Veterinary Medicine, Benha university

4 Faculty of Veterinary Medicine,Benha University


In light of current trends favoring healthy foods, there is growing interest in goat milk and its derivatives. Goat milk is more nutritious than cow milk, especially in terms of fat and protein. Goat milk whey protein has gotten a lot of attention as a result of its diverse biological activities, particularly with enzymatic hydrolysis. so the aim of current study was to measured antibacterial activity of goat`s whey protein hydrolysates and probability of its application in pasteurized milk. Goat whey protein was separated from whole goat`s milk, then hydrolyzed using pepsin enzyme at 2:100 E/S (Enzyme/Substrate) ratio at different times (30, 60, 120 and 240 min), Antimicrobial activity of the produced hydrolysates was tested in -vitro against E.coli and S.aureus, then tested in-vivo in food model as pasteurized milk. Results revealed that degree of hydrolysis (D.H) is significantly higher after 240 min of hydrolysis, at concentration 10 mg mL−1.
Goat milk whey protein hydrolysates 120 (GMWH 120) completely inhibited both E.coli and S.aureus. Application of hydrolysates in pasteurized cow`s milk reduced bacterial population about 4 log and 2.5 log in case of E.coli and S.aureus, respectively. So the present study highlights the great potential effect of GMWH to be used as a safe bio preservative in the dairy industry.


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