壳寡糖对酸乳后酸化抑制效果的研究  

The Effect of Chitooligosaccharides on the Postacidification of Yogurt

作　　者：曹维强[1] 王静[2] 张英春[1] 王学东[3] 

机构地区：[1]哈尔滨工业大学食品科学与遗传工程研究院 [2]中国农业科学院质标所,教授100081 [3]东北农业大学生命科学与生物技术研究中心,150030

出　　处：《食品与发酵工业》2005年第8期115-118,共4页Food and Fermentation Industries

基　　金：黑龙江省自然科学基金资助项目(No.B0309)

摘　　要：采用过氧化氢氧化法制备壳寡糖,研究其对酸乳后酸化抑制作用的效果。结果表明,当壳寡糖的浓度为0.25%时,对酸乳的后酸化能起到明显的抑制作用,空白对照比添加0.25%壳寡糖酸乳的酸度高24.99°Т,其原因是壳寡糖能与细胞体内带有负电荷的细胞质结合,扰乱细胞的正常生理活动,改变了细胞膜的选择透过性,从而抑制嗜热链球菌和保加利亚乳杆菌生长繁殖,有效的抑制了酸乳的后酸化。The study prepared chitooligosaccharides with hydrogen peroxide method, and studied on its inhibiting effect on postacidification of yogurt. The result showed that when the chitooligosaccharides concentration reached to 0.25 %, it had significantly inhibiting effect on the postacidification of yoghurt, the acidity of blank yoghurt is higher than those yoghurt added with 0.25% chitooligosaccharides. The reason may be that chitooligosaccharides could permeate into the body of cell, and combined with cytoplasm which has negative charge, which could disturb microorganism＇s normal metabolism, and change its selective permeation character. Thereby, chitooligosaccharides could inhibit the activity of Lactobacillus bulgaricus and Streptociccus thermophilus, and inhibit effectively the postacidification of yogurt.

关 键 词：壳寡糖 乳酸菌 酸乳 后酸化 抑制效果 壳寡糖 过氧化氢氧化法 保加利亚乳杆菌 抑制作用 选择透过性 嗜热链球菌 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]