将Arthrospira细胞残留物价值化为多糖:在酸奶中表征和应用
Genyuan Li1, Qing Guo1, Qian Chen1
1State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China; International Institute of Food Innovation, Nanchang University, Jiangxi, Nanchang 330200, China.
Food chemistry
|August 22, 2024
概括
这项研究提取了Arthrospira多糖 (APP) 并发现它们提高了酸奶的质量. 添加APP改进的酸奶添加APP
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 微生物学 微生物学
背景情况:
- 螺旋藻 (Spirulina) 是一种含有丰富生物活性化合物的蓝藻细菌.
- 来自Arthrospira的多糖具有潜在的功能性质.
- 通过加入功能成分,可以提高酸奶的质量.
研究的目的:
- 从细胞残留物中提取和表征阿特罗斯皮拉多糖 (APP).
- 评估APP添加对酸奶物理,化学和微观结构性质的影响.
- 评估APP作为酸奶中的功能成分的潜力.
主要方法:
- 使用不同度的乙醇提取四个APP分量 (APP-50,APP-60,APP-70,APP-80).
- 描述APP的组成,结构 (SEM) 和抗氧化能力.
- 分析酸奶的特性 (粘度,模量,颗粒大小,微观结构,稳定性),有或没有APP添加.
主要成果:
- 增加乙醇度简化了APP的组成.
- APP-60呈现出高中性糖含量和密集的球形结构.
- APP-50的蛋白质含量高,抗氧化活性强,结构多孔.
- 添加APP的酸奶显示粘度增加,模量改善,颗粒大小增加,长期稳定性提高.
- 微结构分析揭示了一个更紧,更有序的酸奶矩阵与APP.
结论:
- 可以成功地提取和表征关节多糖.
- APP显著改善了酸奶的关键物理和稳定性属性.
- 关节多糖是有希望的功能成分,可以提高酸奶的质量和营养价值.
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