超声处理的Dendrobium officinale 多糖为植物酸奶的功能成分:增强大豆蛋白分离物的凝特性
Yuhan Cao1, Jinyao Zha1, Yongtuo Zhang1
1School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
Gels (Basel, Switzerland)
|February 26, 2026
概括
对Dendrobium officinale多糖的超声波处理增强了它们对植物酸奶的特性. 这些改性多糖改善酸奶结构,益生菌生长和抗氧化活性,为高质量的乳制品替代品提供了一种新的策略.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 营养科学 营养科学
背景情况:
- 来自药物-食品同质源的生物活性多糖为食品工业应用提出了挑战.
- 丹德罗毕 (Dendrobium officinale) 的多糖因其在功能性食品开发中的潜力而被探索.
研究的目的:
- 为了研究超声波修饰对Dendrobium officinale多糖的影响.
- 评估这些改性多糖的对植物酸奶的物理化学和功能性质的影响.
主要方法:
- 丹德罗 (Dendrobium officinale) 的多糖被用不同功率 (200-600 W) 和持续时间 (20-40 分钟) 的超声波处理.
- 修改过的多糖类 (0.5%) 被纳入基于大豆蛋白分离物 (SPI) 的酸奶 (5%).
- 特性包括颗粒大小,水友性,凝性质,益生菌生长和抗氧化活性.
主要成果:
- 最佳的超声波处理 (400W,20分钟) 减少了多糖颗粒大小和增加了水友性.
- 加入修改过的多糖增强了SPI凝的形成,益生菌的生长,降低了pH值.
- 由此产生的植物酸奶显示出改善的微观结构,凝强度,水容量,粘度和抗氧化活性.
结论:
- 超声波修饰增强了Dendrobium officinale多糖的生物活性和凝形成能力.
- 超声波修饰的多糖类可以作为植物酸奶中的益生菌和结构增强剂.
- 这为开发高质量,功能性的植物性乳制品替代品提供了一种新的方法.
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