双歧杆菌22-5胞外多糖对酸奶品质的影响  

Effect of Exopolysaccharide Produced by Bifidobacterium 22-5 on the Character of Yoghurt

作　　者：李伟欣[1] 程静[1] 李平兰[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2006年第12期118-122,共5页Food Science

基　　金：北京市自然科学基金资助项目(5072025)

摘　　要：本文主要研究了双歧杆菌22-5胞外多糖(exopolysaccharide,EPS)对酸奶菌种在逆境中存活率以及对酸奶质构的影响作用。结果表明:与空白对照相比,100mg/L的EPS对酸奶菌种在冷藏温度、模拟胃肠道不良环境中保护作用均不显著;12.0g/L的EPS能显著提高酸奶黏度、降低其pH值、增加其酸度,但对持水力的影响不显著。The effect of exopolysaccharide （E/S） produced by 8ifidobacterium 22-5 on the character of yoghourt was studied in this paper. The results showed that 100mg/L EPS affect the livability tittle when the bacteria was under cold storage and traveled the simulated enteron. Bisides, 12.0g/L EPS can effectively improve the viscosity and acidity, but descreased the pH value, without remarkable change of water-binding capacity.

关 键 词：胞外多糖 酸奶 存活率 逆境 品质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]