Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt

The purpose of this study was to investigate the effect of clover sprout protein hydrolyzed (CPH) in free and micro-encapsulated form on the quality characteristics of probiotic yogurt. For this purpose, first, the CPH was hydrolyzed by protamex and bromelain enzymes and their antioxidant and functional properties were investigated. Then the CPH was micro-encapsulated by nanoliposome. In the next step, CPH and nano CPH (NCPH) at 0, 0.5, 1% were added to probiotic yogurt and properties including the physicochemical and the sensory properties (color, smell, taste and overall acceptance) and the viability of Lactobacillus casei during the storage time (1, 7 and 15 days) were evaluated. The results showed that among the enzymes, protamex enzyme was able to produce CPH with a higher degree of hydrolysis, protein content, and antioxidant and functional properties. Therefore, this protein was used for further experiments. The particles size of the peptides was 93.64 ± 3.37 nm, the zeta potential was 8.42 ± 1.38 mV, and the microencapsulation efficiency was 68.73 ± 2.37%. The results related to yogurt showed that the samples with CPH had higher pH, viscosity, viability of Lactobacillus casei and lower syneresis and acidity compared to the control (p < 0.05). The best results were observed in the treatment containing 1% NCPH (p < 0.05). Therefore, the enrichment of probiotic yogurt with NCPH can be a suitable option to improve the functional properties of the final product and increase the antioxidant properties and viability of probiotic yogurt bacteria.