芦苇纳米纤维素对乳酸菌生长及酸奶品质的影响  

Effect of reed nano-cellulose on growth of lactic acid bacteria and quality of yogurt

作　　者：王坤 王小茹 魏振林 Wang Kun;Wang Xiaoru;Wei Zhenlin(College of life sciences,Dezhou University,Dezhou 253023,China)

机构地区：[1]德州学院生命科学学院,山东德州253023

出　　处：《农业科学研究》2021年第1期47-50,59,共5页Journal of Agricultural Sciences

摘　　要：纳米纤维素作为一种天然可再生材料,无毒、来源广泛等特性使其成为一种具有极大开发利用价值的再生材料。本文以芦苇纳米纤维素为研究对象,通过测定酸奶的乳酸菌活菌数、滴定酸度、持水力、脂肪、蛋白质、还原糖含量,研究芦苇纳米纤维素对乳酸菌生长及酸奶品质的影响。结果表明:芦苇纳米纤维素对乳酸菌的生长繁殖无显著影响,当芦苇纳米纤维素添加量为1%时,对酸奶持水力有明显的促进作用(p<0.05),酸奶持水力达到最大值68.89%;添加量为10%,对酸奶蛋白质含量、脂肪含量、还原糖含量有明显的促进作用(p<0.05),此时蛋白质、脂肪还原糖含量分别为0.08 mg/mL、0.89%和26.7 mg/mL。由此可见,添加芦苇纳米纤维素的酸奶在持水力、蛋白质含量、脂肪含量、还原糖方面均高于未添加的酸奶,表明芦苇纳米纤维素可改善酸奶品质,提高酸奶营养价值。As a natural renewable material,nano-cellulose is nontoxic and widely available,which makes it a renewable material with great development and utilization value.In this paper,reed nano-cellulose was taken as the research object,and the effects of reed nano-cellulose on the growth of lactic acid bacteria and the quality of yogurt were studied by measuring the number of viable lactic acid bacteria,titration acidity,water holding capacity,fat content,protein content and reducing sugar content of yogurt.The results showed that reed nanocellulose had no effect on the growth and reproduction of lactic acid bacteria(p>0.05)and the titration acidity of yogurt(86.00~87.66°T)(P>0.05).When the content of reed nanocellulose is 1%,it can obviously promote the water holding capacity of yogurt(p<0.05),and the maximum water holding capacity of yogurt reaches 68.89%.The addition of 10%can obviously promote the protein content,fat content and reducing sugar content of yogurt(p<0.05),when the protein content is 0.08mg/mL,the fat content is 0.89%,and the reducing sugar content is 2.67 g/100 g.Conclusion:The yogurt with reed nano cellulose is higher than that without reed nano cellulose in water holding capacity,protein content,fat content and reducing sugar.

关 键 词：纳米纤维素 乳酸菌 酸奶 品质 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]