可食用鸟巢的水解剂诱导了可饮用酸奶的形成
Hui Wang1, Qunyan Fan2, Xiuting Hu1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co. Ltd., Nanchang 330200, Jiangxi, China.
Journal of dairy science
|May 10, 2025
概括
可食用鸟巢的水解剂将酸奶转化为可饮用的产品. 特定的可以阻止蛋白质的聚合,从而实现液态酸奶系统,而不是凝网络.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 生物化学 生物化学
背景情况:
- 碎片化的可食用鸟巢 (EBN) 往往未得到充分利用.
- 蛋白酶介导的水解可以产生功能性的EBN水解剂.
- 酸奶生产通常会导致固定的凝结构.
研究的目的:
- 使用EBN水解剂制备可饮用的酸奶.
- 研究结构转变为可饮用的酸奶背后的机制.
- 为了确定EBN水解合并的最佳条件.
主要方法:
- 蛋白质酶介导的碎片EBN的水解.
- 在酸奶发酵之前将EBN水解剂加入牛奶中.
- 对焦激光扫描显微镜用于微观结构分析.
- 风病学评估以评估纹理.
- 电泳以分析的分子重量.
主要成果:
- 水解持续时间 (≥2小时) 和水解盐度 (≥2.0%) 诱导了从定制酸奶到饮用酸奶的过渡.
- 可饮用酸奶在液体矩阵中表现出离散的蛋白质微凝.
- 风病学测试显示,可饮用酸奶的模量较低,损失因子较高.
- 在低pH下,EBN水解剂抑制了素微粒聚合.
- 低分子量 (≤11 kDa) 被确定为关键的功能分数.
结论:
- 可以使用EBN水解剂生产一种新的可饮用酸奶.
- 在EBN水解剂中的特定的低分子量可以防止素聚合.
- 这种机制使酸奶结构具有流动性,克服了传统的凝形成.
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