用Gracilaria lemaneiformis多糖的应用作为一个潜在的风味增强剂和稳定剂为设置酸奶
Xiaoying Wang1, Zhikun Zeng1, Yaqing Lin1
1Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China.
International journal of biological macromolecules
|September 16, 2025
概括
格拉西拉里亚形多糖 (GLP) 通过形成稳定的凝网络,提高了酸奶的质量. 这种海洋多糖改善了纹理,保持水分,调节气味,展示了其作为食品工业稳定剂的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 海洋生物技术 海洋生物技术
- 生物聚合物的化学化学
背景情况:
- 海洋多糖为食品应用提供独特的功能性质.
- 格拉西拉里亚形多糖 (GLP) 是一种潜在的食物稳定候选物.
- 了解GLP的结构功能关系对于其在乳制品中的应用至关重要.
研究的目的:
- 为了研究Gracilaria lemaneiformis多糖 (GLP) 的结构特征.
- 评估GLP对定制酸奶质量属性的影响.
- 探索GLP作为食品工业稳定剂的潜力.
主要方法:
- GLP成分 (银糖,西洛糖,葡萄糖) 和分子重量的表征.
- 热重力测量分析 (TGA) 和差分扫描热量测量 (DSC) 用于评估热稳定性.
- 在添加GLP时分析定位的酸奶质量参数,包括凝结构,水容量,硬度,质行为和气味特征.
主要成果:
- 主要由银河糖 (93.65%) 组成的GLP具有高分子量 (2.305 × 10^6Da) 和优异的热稳定性.
- 添加0.1%的GLP促进了稳定的凝网络,改善了酸奶的水容量和硬度.
- GLP影响了酸奶的质性质 (剪切稀释,更高的储存模量) 和气味特征,可能是通过酸和素的形成.
结论:
- GLP显示出作为酸奶生产的有效稳定剂的巨大潜力.
- 该研究强调了GLP结构对提高酸奶质量属性的贡献.
- GLP是一种有价值的海洋多糖,可用于食品行业的高价值利用.
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