发酵大豆奶的抗氧化特性 使用Lactiplantibacillus plantarum LP95
Francesco Letizia1, Alessandra Fratianni1, Martina Cofelice1
1Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
Antioxidants (Basel, Switzerland)
|July 29, 2023
概括
乳酸植物菌植物LP95发酵通过增加有益的甘异黄和抗氧化活性来增强大豆奶. 这种植物性牛奶替代品表现出改善的功能性质,使其成为一个有前途的乳制品替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养生物化学 营养生物化学
背景情况:
- 越来越多的消费者对动物产品的植物性替代品的需求.
- 豆奶的功能性质和乳酸细菌发酵的潜力.
- 异黄和抗氧化能力在食品中的重要性.
研究的目的:
- 为了评估大豆奶的发酵,使用Lactiplantibacillus plantarum LP95.95.
- 评估发酵对异黄酸甘丰富和抗氧化能力的影响.
- 在发酵和储存过程中分析脂质过氧化和表面粘度的变化.
主要方法:
- 在37°C时使用Lactiplantibacillus plantarum LP95发酵大豆奶,没有添加剂.
- 异黄糖化物和甘氨酸的量化 (基因斯坦,甘氨酸,乳糖素).
- 测量抗氧化活性 (ABTS试验),脂质过氧化 (TBARS试验) 和表面粘度.
主要成果:
- 在发酵24小时后,异黄黄的糖形式 (大基素,甘油素,基因素) 显著增加.
- 经过6小时后观察到增强的抗氧化活性,同时减少了马隆迪甲酸 (MDA).
- 24小时后表面粘度增加,存储21天后略有下降.
结论:
- 乳植物菌植物LP95有效地将异黄葡萄糖酸转化为大豆奶中的糖.
- 用Lp进行发酵. plantarum LP95可以改善大豆奶的抗氧化特性和粘度.
- 这就是Lp. plantarum LP95是一种有前途的初始培养,用于生产功能性发酵大豆牛奶.
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