稳定性作用的Leuconostoc mesenteroides Lm10在大豆酸奶上的现场生成的克斯:结构功能关系关系
Yiqiang Dai1, Zhe Wang1, Zhongjiang Wang2
1Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Carbohydrate polymers
|November 20, 2024
概括
莱可诺斯托克中类固醇Lm10产生,这是一种稳定剂,可以显著改善大豆酸奶的质地,并防止乳清分离. 这种天然添加剂增强了水的保持,并提供了优越的稳定性,相比其他合物.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 混合大豆酸奶面临着稳定性挑战,限制了其消费者接受度.
- 提高水容量和防止乳清分离是大豆酸奶质量的关键.
研究的目的:
- 为了研究由Leuconostoc mesenteroides Lm10在大豆酸奶中产生的德克斯的稳定作用.
- 阐明合成的德克斯的结构功能关系及其对酸奶性质的影响.
主要方法:
- 使用Leuconostoc mesenteroides Lm10.使用大豆酸奶发酵
- 分析德克斯对水的流动性,保持水的容量和乳清分离的影响.
- 德克斯结构的表征 (糖链接,分支,分子量).
- 对德克斯对粒子大小,粘性弹性和抗变形能力的影响的评估.
- 德克斯的稳定性与商业合物 (凝,桑,卡拉) 的比较.
主要成果:
- 添加德克斯,特别是含有>4%的糖,有效地防止了乳清分离和降低了水的流动性.
- 增加的德克斯含量导致颗粒大小的减少,提高粘性弹性,增强对变形的抵抗力.
- 在冷藏期间,合成的德克斯与凝,桑坦和卡拉基安相比,表现出更高的稳定性.
- 德克斯与大豆蛋白形成聚合物,形成密集的凝结构,有效地结合水,减少协同作用.
结论:
- 由Leuconostoc mesenteroides Lm10生产的德克斯是一种非常有效的"清洁标签"稳定剂,用于大豆酸奶.
- 这种微生物多糖化合物增强了质地,防止了协同作用,并提高了产品的整体稳定性.
- 这些发现支持使用微生物外聚糖的改进植物乳制品替代品的开发.
相关概念视频
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