基于乳酸细菌发酵的点修饰对果的干燥特性和质地的影响
Xiao Li1, Chen Wang1, Yanqiu Han1
1Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China.
Carbohydrate polymers
|August 16, 2025
概括
发酵会改变果果的结构,影响干果的质地. 乳酸细菌修改了pectin,增强了分枝和形状,从而提高了干燥速度和脆度.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- pectin结构显著影响食品质地和干燥性能.
- 发酵是一种潜在的预处理,用于修改食品成分.
研究的目的:
- 为了研究乳酸细菌发酵如何影响果果膜.
- 为了评估点氨酸修饰对干果纹理和干燥特性的影响.
主要方法:
- 果是使用特定的乳酸细菌菌株发酵的.
- 分析了素分数 (水溶性和碳酸溶性) 的化学变化.
- 测量了酶活性 (多聚氨酸氨酸酶,氨酸酶,β-氨酸酶).
- 评估了发酵果的干燥特性和质地 (脆度).
主要成果:
- 通过P. ethanolidurans发酵增加了pectin的化和分支.
- 乳酸细菌改变了pectin的形状和酶活动.
- 发酵改善了后期阶段的干燥速度.
- 用*L. brevis*发酵的果表现出优越的脆度和均的孔状结构.
结论:
- 乳酸细菌发酵有效地改变了果果的分支,形状和酶活性.
- 这些pectin变化对干果的干燥速度和质感有积极的影响.
- 发酵前处理为提高干果质量提供了一个有希望的策略.
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