降压肽益生菌羊乳发酵工艺优化及冷藏研究  

Optimization of Fermentation Process and Refrigeration on Probiotic Goat Milk with Antihypertensive Peptide

作　　者：焦孝平 刘正鑫 雷欢 封建芳 康红娟 马琳[3] 舒国伟[3] JIAO Xiaoping;LIU Zhengxin;LEI Huan;FENG Jianfang;KANG Hongjuan;MA Lin;SHU Guowei(Qingyang Science and Technology Development Center,Qingyang 745099,China;Baiyue Goat Dairy(He Shui)Guxiang Co.,Ltd.,Qingyang 745100,China;School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi'an 710021,China)

机构地区：[1]庆阳市科学技术开发中心,甘肃庆阳745099 [2]百跃羊乳(合水)古象有限公司,甘肃庆阳745100 [3]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《食品科技》2024年第4期77-83,共7页Food Science and Technology

基　　金：甘肃省科技计划项目(22CX8GM171);陕西省创新能力支撑计划项目(2023KXJ-122);合水县县级科技计划项目(QY-HS-2022A-03)。

摘　　要：高血压是心血管类疾病高死亡率的主要原因之一,开发降压肽乳品预防和缓解高血压很有必要。文章以羊乳为原料,以血管紧张素转换酶(Angiotensin-I converting enzyme,ACE)抑制率为主要指标,采用完全析因设计对唾液链球菌嗜热亚种ST和鼠李糖乳酪杆菌LR22发酵羊乳产降压肽工艺及其冷藏进行了研究。结果表明,降压肽益生菌羊乳的最佳发酵条件为:菌株比例LR22:ST=1.2:1,42℃培养5 h,其ACE抑制率、吸光度值、酸度和感官评价分别为77.94%、0.282、96°T、7.45。随着冷藏时间的延长,其pH值逐渐减小,酸度逐渐增大,ACE抑制率、硬度、黏稠度、凝聚性与黏度指数均先增大后减小。研究结果可为降压肽益生菌乳制品的开发提供支持。Hypertension is one of the main causes of high mortality from cardiovascular diseases,and it is necessary to develop antihypertensive peptide dairy products to prevent and relieve hypertension.In this study,goat milk was used as the raw material,and the angiotensin-I converting enzyme(ACE)inhibition rate was the main indicator,a complete factorial design was used to study the production process and refrigeration of antihypertensive peptides from goat milk fermented by Streptococcus salivarius subsp.thermophilus ST and Lacticaseibacillus rhamnosus LR22.The results show that the optimal fermentation conditions for antihypertensive peptide probiotic goat milk were as follows:strain ratio LR22:ST=1.2:1,cultured at 42℃for 5 hours,and the ACE inhibition rate,OD value,acidity and sensory evaluation were 77.94%,0.2825,96°T,7.45,respectively.As the refrigeration time increased,the pH value gradually decreasesd,the acidity gradually increasesd,and the ACE inhibition rate,hardness,viscosity,cohesion and viscosity index first increase and then decreased.This study can provide reference for the development of antihypertensive peptide dairy products.

关 键 词：高血压 羊乳 降压肽 鼠李糖乳酪杆菌 完全析因设计 冷藏 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]