在乳制品发酵过程中使用RPLC方法对初始培养产生的MENAQUINONE-7和脂溶性维生素的评估
Vildan Altuncu1, Aykut Kaymaz1, Bilge Ertekin Filiz1
1Department of Food Engineering, Engineering Faculty Suleyman Demirel University Isparta Turkey.
Food science & nutrition
|December 2, 2024
概括
由豆制成的酒含有维生素K2 (menaquinone-7) 的含量最高. 发酵显著增加了乳制品中的menaquinone-7水平,突出了它们的营养潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 微生物学 微生物学
背景情况:
- 维生素K2 (menaquinone) 对健康至关重要,并且在发酵食品中越来越多地进行研究.
- 发酵乳制品是必需营养素的常见来源,包括脂溶性维生素.
- 了解发酵过程中的维生素合成,可以为营养价值和产品开发提供信息.
研究的目的:
- 量化各种发酵乳制品中的menaquinone-7 (MK-7) 和其他脂溶性维生素 (A,D,E).
- 研究不同起始培养 (益生菌) 在发酵过程中对维生素含量的影响.
- 在整个发酵过程中,分析微生物变化以及维生素概况.
主要方法:
- 分析了六种发酵乳制品 (酸奶,,发酵牛奶).
- 持续的pH监测引导发酵结束.
- 用经过验证的RPLC方法提取和定量维生素K1,K2,A,D和E.
- 同时评估了微生物含量.
主要成果:
- 用豆制成的酒具有最高的MK-7含量 (4.82μg/100g).
- 乳酸菌酸菌株对酸奶中的MK-7产生产生了积极的影响.
- 在整个样本中,MK-7度在发酵期间持续增加.
结论:
- 发酵乳制品,特别是,可以成为维生素K2 (MK-7) 的重要来源.
- 特定的初始培养,包括L. acidophilus等益生菌,增强维生素K2的合成.
- 这些发现强调了发酵食品的营养重要性,以及通过初始培养选择优化维生素含量的潜力.
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