开菲尔胞外多糖对发酵乳凝胶形成的影响  

Effect of Kefiran on gel formation of fermented milk

作　　者：白英[1] 王纯玮 BAI Ying;WANG Chunwei(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2023年第11期79-84,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31760460);内蒙古自治区自然科学基金项目(2019MS03046)。

摘　　要：目前有关开菲尔胞外多糖(Kefiran)的报道主要是从开菲尔粒中提取并进行研究,而对开菲尔发酵乳中的多糖的研究鲜有报道。通过对Kefiran与乳蛋白的相互作用进行研究分析,可为今后Kefiran在食品领域的研究及开发应用提供一定的理论基础。该研究采用扫描电镜、激光粒径仪、荧光分光光度计和流变仪对开菲尔发酵乳及外源添加Kefiran发酵乳的粒径、电位绝对值、微观结构、荧光光谱和流变特性进行比较分析,揭示开菲尔胞外多糖对发酵乳凝胶形成的影响。结果表明,Kefiran使得发酵乳粒径增大,Zeta电位绝对值降低,荧光强度最小,微观结构为片状结构,表面形成了部分网络结构,流变学特性表现为表观黏度增加,黏弹性显著增加,对频率的依赖性小,稳定性提高。At present,studies about Kefiran mainly focus on its extraction of from kefir grains.However,there are few reports on Kefiran in kefir fermented milk.Studying the interaction between Kefiran and milk protein could provide theoretical basis for the research,development,and application of Kefiran in food industry in the future.In this study,the particle size,electric potential absolute value,microstructure,fluorescence spectrum,and rheological properties of kefir fermented milk and fermented milk adding external Kefiran were analyzed by scanning electron microscope,laser particle size analyzer,fluorescence spectrometer and rheometer.The interaction between Kefiran and milk protein in different systems were studied to reveal the effect of Kefiran on the formation of fermented milk gel.The results showed that adding Kefiran increased the particle size and decreased the absolute value of Zeta-potential in fermented milk,while the fluorescence intensity decreased to the minimum level.The fermented milk formed partial network structure on the surface,it showed flake structure under microscope.The rheological behavior was characterized by an increase in apparent viscosity,a significant increase in viscoelasticity,a small dependence on frequency,and high stability.

关 键 词：开菲尔胞外多糖 发酵乳 凝胶 流变特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]