For control digested samples, both

For control digested samples, both casein andb-lactoglobulin were degraded after 1, 3, and 6 h. The bands of these proteins on SDS–PAGE sheet were diminished and their size was
reduced (Fig. 4). In the control sample, band sizes decreased
in a stepwise manner during the digestion time course.
Digestibility of proteins from animal and plant products appeared to depend strongly on the fermentation process. To
verify this, samples from the original digested samples were
centrifuged, and the molecular weights of active peptides in
supernatants were determined by SDS–PAGE. These samples
showed a slight decrease in size. However, we observed some
differences in band density. Samples digested for 6 h had almost no density compared to samples digested for 1 h. The
biological protein activities of both centrifuged and non-centrifuged samples did not differ, and degradation had occurred
to the same extent. Regardless of calcium, the results suggested that the increase in both essential and free amino
acids partly occurred from digestion of milk proteins. These
results suggested that skimmed milk proteins were degraded
to smaller molecular species and some newly generated peptides might be present in the product; these peptides might
have potential health benefits.
To further determine the molecular weight range of proteins in the skimmed milk powder digested withkojiextract
for 6 h, we centrifuged 6-h digestion samples for HPLC analysis. Low molecular-weight fractions were observed (data not
shown). These data support our hypothesis that new peptides are generated during fermentation. Thus, we explored
the hypothesis that biological modification of soybeans by
fermentation results in hydrolysis of milk proteins, which
leads to the generation of peptides and essential amino
acids.
3.4. Calcium content of milky miso (mg/100 g)
Understanding interactions between soy proteins and milk
calcium could provide insights into ways of improving the
nutritional properties of products such as miso shiru.Fig. 5
shows how calcium content increased in MM during fermentation over 3 months. The data indicated that the calcium
content in MM was five-fold higher than in control samples.
This is a considerable increase in an element that is considered to be crucial for human function. In general, daily consumption of a certain amount of calcium-containing foods
such as vegetables, cereals, and non-fat milk products is recommended. The greater the consumption of such foods, the
healthier the diet, allowing the body to obtain sufficient
amounts of calcium. Therefore, we propose that MM is
healthy for elderly women, especially for women whose diet

Hasil (Bahasa Indonesia) 1:

Untuk contoh kontrol yang dicerna, kedua kasein andb-laktoglobulin yang terdegradasi setelah 1, 3, dan 6 h. Band dari protein pada lembar SDS-halaman yang berkurang dan ukuran merekaberkurang (gambar 4). Dalam contoh kontrol, band ukuran menurunsecara bertahap selama waktu pencernaan.Kecernaan protein dari produk hewan dan tumbuhan tampaknya sangat tergantung pada proses fermentasi. Untukmemverifikasi ini, sampel dari sampel dicerna asli yangdisentrifugasi, dan berat molekul peptida yang aktif disupernatants telah ditentukan oleh SDS-halaman. Sampel inimenunjukkan sedikit menurun dalam ukuran. Namun, kami mengamati beberapaperbedaan dalam band kerapatan. Sampel yang dicerna untuk 6 h telah hampir tidak ada kepadatan yang dibandingkan dengan sampel dicerna untuk 1 h.kegiatan biologis protein disentrifugasi maupun non-disentrifugasi sampel tidak berbeda, dan degradasi telah terjadipada tingkat yang sama. Terlepas dari kalsium, hasil menyarankan bahwa peningkatan penting dan gratis aminoasam diperkirakan terjadi dari pencernaan protein susu. Inihasil menyarankan bahwa protein susu saringan terdegradasispesies molekul yang lebih kecil dan beberapa baru peptida yang dihasilkan mungkin hadir di produk; peptida ini mungkinmemiliki manfaat kesehatan potensial.Untuk lebih lanjut menentukan kisaran berat molekul protein dalam bubuk skim dicerna withkojiextractuntuk 6 h, kita disentrifugasi 6-h pencernaan sampel HPLC analisis. Rendah molekul-berat pecahan diamati (data tidakditampilkan). Data ini mendukung hipotesis kami baru peptida yang dihasilkan selama fermentasi. Dengan demikian, kita menjelajahihipotesis modifikasi biologis kedelai olehhasil fermentasi dalam hidrolisis dari protein susu, yangmengarah ke generasi peptida dan esensial aminoasam.3.4. kalsium susu miso (mg/100 g)Memahami interaksi antara protein kedelai dan susukalsium dapat memberikan wawasan ke dalam cara meningkatkansifat gizi produk seperti miso shiru.Fig. 5menunjukkan bagaimana kandungan kalsium meningkat dalam MM selama fermentasi lebih dari 3 bulan. Data menunjukkan bahwa kalsiumkonten dalam MM adalah five-fold lebih tinggi daripada di kontrol sampel.Ini adalah peningkatan yang cukup dalam elemen yang dianggap penting untuk fungsi manusia. Konsumsi umum, sehari-hari jumlah tertentu yang mengandung kalsium makananseperti sayuran, sereal, dan produk susu bebas lemak dianjurkan. Semakin besar konsumsi makanan tersebut,sehat diet, memungkinkan tubuh untuk mendapatkan cukupjumlah kalsium. Oleh karena itu, kami mengusulkan bahwa MM adalahsehat bagi wanita yang dituakan, terutama bagi perempuan yang diet