提高植物酸奶的功能:通过大豆牛奶的双阶段发酵来整合利科
Hao Luo1, Yihong Bao1, Ping Zhu2
1College of Forestry, Northeast Forestry University, Harbin 150040, Heilongjiang, China.
Food chemistry
|September 24, 2023
概括
这项研究引入了一种新型的基-大豆酸奶,使用工程细菌来增强营养和风味. 这种植物性酸奶提供了更好的健康益处和感官吸引力,解决了消费者的关键问题.
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
- 生物技术是生物技术.
背景情况:
- 越来越多的消费者对可持续和健康的植物性食品的需求.
- 豆酸奶在风味,营养和过敏性方面存在挑战.
- 需要功能性成分来增强植物性乳制品替代品.
研究的目的:
- 为了开发一种新的烯强化大豆酸奶.
- 为了改善大豆酸奶的营养和功能性质.
- 为了增强感官属性和减少过敏性.
主要方法:
- 工程 Bacillus subtilis (B. subtilis) 用于烯的生产.
- 与乳酸细菌 (LAB) 共同发酵.
- 两个阶段的发酵过程.
主要成果:
- 达到高的柳科含量 (22.67 ± 2.95 毫克/g DCW).
- 富含大豆异黄和增强抗氧化能力.
- 改善pH值,加速蛋白质水解,增加氨基酸的可用性.
- 发展了积极的感官属性.
结论:
- 工程B. subtilis和LAB的连续双培养是有效的.
- 莱科和大豆酸奶提供了增强的味道,低过敏性质和抗氧化剂的好处.
- 这种新酸奶是一个有前途的健康功能食品替代品.
相关概念视频
01:23Microbial Fermentation
50
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
50
01:31Lysosomes
19.0K
Lysosomes are membrane-enclosed spherical sacs derived from the Golgi apparatus. The most important function of the lysosome is degrading macromolecules and biological polymers that are released during membrane trafficking events such as the secretory, endocytic, autophagic, and phagocytic pathways. The degradation is carried out by several hydrolytic enzymes active in an acidic environment of the lysosomal lumen. These acid hydrolases are involved in cellular processes such as cell signaling,...
19.0K