改性燕麦麸水溶性膳食纤维对发酵乳品质及抗氧化活性的影响  

Effects of Modified Oat Bran Soluble Dietary Fiber on Quality and Antioxidant Activity of Fermented Milk

作　　者：吴丽萍[1] 孙虹 董康珍 楚文靖[1] 胡晓倩[1] 李宏宇 WU Liping;SUN Hong;DONG Kangzhen;CHU Wenjing;HU Xiaoqian;LI Hongyu(College of Life and Environmental Sciences,Huangshan University,Huangshan 245041,China;Cargill Co.,Ltd.,Shanghai 200233,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041 [2]嘉吉公司,上海200233

出　　处：《食品与生物技术学报》2021年第9期40-49,共10页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金青年基金项目(32001760);安徽省高校自然科学研究项目(KJHS2015B12);国家级大学生创新训练项目(202010375012)。

摘　　要：将微波改性制备、具有良好理化特性的燕麦麸水溶性膳食纤维(Soluble dietary fiber,SDF)添加到发酵乳中,研究改性燕麦麸SDF对发酵乳乳酸菌活菌数、稳定性、pH及酸度、凝乳时间、质构特性、感官品质、储能模量和损失模量、抗氧化活性的影响。结果表明:添加质量分数4%的改性燕麦麸SDF可显著提高发酵乳中乳酸菌活菌数,改善质构特性(P<0.05),有助于形成凝胶网状结构,缩短了凝乳时间,但过量添加会影响发酵乳的口感及稳定性。当改性燕麦麸SDF的添加质量分数为4%时,发酵乳的持水力最高达到94.82%,硬度、黏性、胶着性、弹性、内聚性最佳。发酵乳对DPPH自由基、羟自由基、超氧阴离子自由基的清除能力随着改性燕麦麸SDF添加质量分数的增加而不断增强,清除率最高可分别达到39.97%、62.30%、75.51%,显著高于空白对照组(P<0.05)。改性燕麦麸SDF可显著改善发酵乳的品质及抗氧化活性,本研究结果可为燕麦麸SDF的应用及功能性发酵乳的开发提供理论依据。The soluble dietary fiber(SDF) of oat bran with good physical and chemical properties prepared by microwave modification was added to fermented milk to study the effects of modified oat bran SDF on the number and stability of live lactic acid bacteria, pH value and acidity,coagulation time, texture, sensory quality, storage modulus, loss modulus and antioxidant activity of fermented milk. The results indicated that 4% addition of modified oat bran SDF could significantly increase the number of living lactic acid bacteria in fermented milk, improve the texture properties(P<0.05), favor the formation of gel network structure and shorten the coagulation time, however,excessive addition would affect the taste and stability of fermented milk. When the addition of modified oat bran SDF was 4%, the highest water holding capacity of fermented milk was up to94.82%, and the hardness, viscosity, adhesiveness, elasticity and cohesion were the best. The scavenging ability of fermented milk to DPPH radical, hydroxyl radical and superoxide anion radical increased with the increase of modified oat bran SDF, and reached as high as 39.97%, 62.30% and75.51%, respectively, significantly higher than that of the control group(P < 0.05). Modified oat bran SDF could significantly improve the quality and antioxidant activity of fermented milk. This study may provide a theoretical basis for the application of oat bran SDF and the development of functional fermented milk.

关 键 词：改性 燕麦麸水溶性膳食纤维 发酵乳 品质 抗氧化活性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]