乳酸发酵改善了喷雾干燥蛋黄粉的补水和乳化特性
Jie Jia1, Xixi Zhang1, Xin Jia1
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Food chemistry
|September 24, 2024
概括
短时间的乳酸发酵显著提高了喷雾干燥蛋黄粉的质量. 发酵黄粉显示出改善的补水,乳化和可湿性,为质量改善提供了一种有效的方法.
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
背景情况:
- 喷雾干燥的蛋黄粉是一种有价值的成分.
- 它的功能特性可能是有限的.
- 发酵提供了一种潜在的改善方法.
研究的目的:
- 为了研究短时间的乳酸发酵对蛋黄粉状物质的影响.
- 评估特定细菌菌株对粉末特性的影响.
- 为了确定对补水和乳化功能的影响.
主要方法:
- 喷雾干燥的蛋黄. 喷雾干燥的蛋黄.
- 使用Limosilactobacillus reuteri和Lacticaseibacillus rhamnosus进行短时间发酵 (3.5小时).
- 分析蛋白质结构,粉末特性 (可湿性,颗粒大小,散密度,流动性,热稳定性) 和功能性质 (再生水,乳化,水溶性,泽塔潜力).
主要成果:
- 发酵改善了再水和乳化特性.
- 通过L. reuteri发酵,通过多孔结构和水友性增强了可湿性.
- 由于粒子较小和表面电荷较高,L. rhamnosus发酵提高了稳定性.
- 增加的水溶性与较低的疏水性和更高的泽塔潜力有关.
- 增强的乳化活性与增加的β转结构和可溶性相关.
- 发酵改变了水分含量和散装密度,但没有流量或热稳定性.
结论:
- 短时间的乳酸发酵是改善蛋黄粉质量的有效策略.
- 特定的细菌菌株赋予粉末特性明显的好处.
- 发酵蛋黄粉在食品应用中表现出增强的功能性能.
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