乳制品中使用levansucrases的益生菌功能成分的内生生物生成
Wong Min Muriel1, Salwa Karboune1
1McGill University, Department of Food Science and Agricultural Chemistry, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
Food chemistry
|September 3, 2025
概括
这项研究探讨了乳制品中的细菌levansucrases (LS). 在牛奶和巧克力牛奶中,Vibrio natriegens LS2显示出产生乳糖和果糖酸盐 (FOS) 的高潜力.
科学领域:
- 酵素学
- 食品科学
- 微生物学
背景情况:
- 莱万糖酶 (LS) 是能够合成果糖的酶.
- 乳制品提供了酶修饰的潜在基因,以提高营养价值和功能.
研究的目的:
- 在乳制品中评估来自Gluconobacter oxydans,Vibrio natriegens,Novosphingobium aromaticivorans和Paraburkholderia graminis的四种不同的levansucrases (LS).
- 评估pH值和温度对这些酶的乳糖转糖的影响.
- 调查牛奶和巧克力牛奶配方中的乳糖和果糖糖 (FOS) 的产生.
主要方法:
- 对四种细菌levansucrases进行查,以检测它们在乳糖转果化中的活性.
- 为酶活性优化反应条件 (pH,温度).
- 在甜味和巧克力牛奶中使用选定的酶.
- 产品成分分析,包括乳糖和FOS.
主要成果:
- 转果糖化是G. oxydans LS1,V. natriegens LS2和P. graminis LS4的主要反应.
- 在牛奶的自然pH值和低温下,V. natriegens LS2的乳糖生成量很高.
- N. aromaticivorans LS3和P. graminis LS4产生了各种各样的FOS.
- 用可可粉丰富巧克力牛奶并没有显著改变酶性能.
- 来自G. oxydans LS1的Leván在巧克力牛奶中表现为稳定剂的潜力.
结论:
- 乳糖酶,特别是V. natriegens LS2,有望在乳制品中产生乳糖和FOS等功能成分.
- 这些酶的稳定性和功能使其可用于各种乳制品,包括巧克力牛奶.
- 由G. oxydans LS1产生的可以作为巧克力牛奶生产中的一种有价值的稳定剂.
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