植物乳杆菌胞外多糖协同鱼明胶改善低脂酸奶品质特性  

Effect of Lactobacillus plantarum Exopolysaccharide Combined with Fish Gelatin on the Quality Characteristics of Low-Fat Yogurt

作　　者：王雪杭 李瑞东 蒋云龙 齐媛 王惜妍 王辑[1] WANG Xuehang;LI Ruidong;JIANG Yunlong;QI Yuan;WANG Xiyan;WANG Ji(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2023年第10期73-81,共9页Food Science

基　　金：吉林省自然科学基金项目(20200201150JC)。

摘　　要：以前期制备的Lactobacillus plantarum JLAU103胞外多糖(exopolysaccharide,EPS)为原料,将其按不同比例与鱼明胶(fish gelatin,FG)混合添加到低脂酸奶中,研究其对低脂酸奶品质特性的改善作用。结果表明:添加0.1%(m/m)EPS和0.6%(m/m)FG可提高低脂酸奶的持水力和pH值,降低滴定酸度,黏度趋于正常酸奶;使低脂酸奶的蛋白网状结构空隙变小,结构更加紧密。与低脂酸奶相比,0.6%FG+0.1%EPS组低脂酸奶的活菌数得到显著提升(P<0.05),达到8.40×10^(8)CFU/mL;特征挥发性风味物质如双乙酰、2-壬酮、2,3-戊二酮等含量明显增多,感官评分较高,且质构得到显著改善。流变学结果表明,添加EPS减小了低脂酸奶的触变环面积,增强了稳定性和总应变,使低脂酸奶形成更牢固的凝胶网络。因此,L.plantarum JLAU103 EPS与FG联合使用能够明显改善低脂酸奶的品质,具有很好的应用前景。The effect of addition of mixtures of exopolysaccharide(EPS)from Lactobacillus plantarum JLAU103 with fish gelatin(FG)in different proportions to low-fat yogurt on its quality characteristics was investigated.The results showed that adding 0.1%(m/m)EPS and 0.6%(m/m)FG improved the water retention and pH of low-fat yogurt,reduced the titration acidity,and resulted in viscosity similar to whole-fat yogurt.Addition of EPS and FG made the network structure of low-fat yogurt more compact,reducing the voids in it.The viable bacterial count of low-fat yogurt was significantly increased to 8.40×10^(8) CFU/mL after addition of 0.6% FG and 0.1% EPS(P<0.05).The contents of characteristic volatile flavor substances such as diacetyl,2-nononone and 2,3-glutaredione increased significantly,the sensory score increased,and the texture was significantly improved.The rheological results showed that addition of EPS reduced the thixotropic loop area of low-fat yogurt,enhanced the stability and total strain,and caused low-fat yogurt to form a more solid gel network.Therefore,L.plantarum JLAU103 EPS combined with FG can significantly improve the quality of low-fat yogurt,and has a good application prospect.

关 键 词：植物乳杆菌 胞外多糖 鱼明胶 低脂酸奶 流变学特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]