豆中的多糖类会影响植物酸奶中的物理化学特性和乳酸细菌的增殖
Xiangrong Fan1, Xiaoqing Liu1, Yaxin Yan1
1College of Food Science and Technology, Bohai University, Jinzhou, China.
Journal of texture studies
|December 13, 2023
概括
豆皮多糖化物 (SHPS) 增强了植物酸奶的质量,改善了质地,味道和乳酸细菌 (LAB) 的生长. 观察到0.6%SHPS的最佳结果,展示了其在发酵食品中的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 材料科学 材料科学 材料科学
背景情况:
- 豆是豆加工的副产品,是有价值的豆多糖化物 (SHPS) 的来源.
- 植物酸奶为乳制品提供了替代品,但通常需要功能成分来优化性能.
研究的目的:
- 开发一种含有SHPS的植物酸奶.
- 评估SHPS对酸奶的物理化学性质,微观结构和乳酸细菌 (LAB) 生长的影响.
主要方法:
- 物理化学分析包括水容量 (WHC),风学,纹理和pH值.
- 微观结构,挥发性化合物,风味特征和LAB种群评估.
- 在有或没有SHPS的介质上进行体感评价和LAB生长研究.
主要成果:
- 添加SHPS显著改善了酸奶的WHC,质地,风湿性质,风味和感官属性,其中0.6%的SHPS产生了最佳结果.
- 较高的SHPS度 (>0.6%) 导致WHC,质地和质性质的降低.
- SHPS增强了LAB的生存和生长,特别是对于Streptococcus thermophilus,并在培养基中促进了比葡萄糖更好的生长.
结论:
- 作为植物酸奶生产中的功能成分,SHPS显示出显著的潜力.
- 优化的SHPS水平可以改善酸奶的关键特性,并支持有益的微生物生长.
- 在发酵食品行业中,SHPS代表了上循环材料的有希望的应用.
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