AMB Volume 41, Issue 2, 2025 Pages 239-243 https://doi.org/10.59393/amb25410213
Proteolysis and Peptide Formation from Pea and Soy Protein by Two Lactobacillus helveticus Strains
Panayotova T., Urshev Z., Yordanova K., Iliev I.
The aim of the present study was to evaluate the ability of selected Lactobacillus helveticus strains to degrade plant proteins and their potential to obtain bioactive peptides. The strains included were L. helveticus h70 and b244. Sterile 9% reconstituted skimmed milk (RSM) was used as a reference growth medium. The plant proteins - pea and soy were used in the study. Тhe process of proteolysis and the appearance of separate protein fractions after lactic acid fermentation was proved by SDS-PAGE (Tris-tricine electrophoresis). The detection of new bioactive peptides in media containing pea and soy protein was carried out with UHPLC-MS-system.
Keywords: lactic acid bacteria, milk, plant proteins, proteolysis
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