蕨麻多糖提取物对牦牛酸乳品质的影响  

Effect of Polysaccharide Extract from Potentilla anserina L. on the Quality of Yak Yoghurt

作　　者：周文佳 翟佳宁 杜鹏[1] 刘丽波[1] 李艾黎[1,2] ZHOU Wenjia;ZHAI Jianing;DU Peng;LIU Libo;LI Aili(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China;National Dairy Engineering Technology Research Center,Heilongjiang Green Food Science Research Institute,Harbin 150028,China)

机构地区：[1]东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江哈尔滨150030 [2]黑龙江省绿色食品科学研究院国家乳业工程技术研究中心,黑龙江哈尔滨150028

出　　处：《乳业科学与技术》2024年第6期15-22,共8页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：黑龙江省自然科学基金项目(LH2022C087)。

摘　　要：采用超声辅助酶法从植物蕨麻中提取多糖,优化所得工艺参数为:复合酶(纤维素酶、果胶酶、木瓜蛋白酶质量比2:1:0.5)添加量49U/g、超声时间100min、酶解pH 4.4,此时蕨麻多糖提取物(Potentilla anserina L.polysaccharide extract,PAPE)提取率高达(6.89±0.08)%;进一步探究PAPE对牦牛酸乳发酵的影响,结果表明,PAPE可显著提升嗜热链球菌CICC 6038、保加利亚乳杆菌CICC 20247及发酵乳杆菌HY01的活菌数及产酸能力,且呈现剂量依赖性。当PAPE添加量为2g/100 mL时,牦牛酸乳硬度达到(163.0±9.9) g,黏度为(182.9±1.6) g·s,稠度为(69.7±1.7) g·s,内聚力为(410.0±6.0) g,且具有较好的口感,感官评分为7.78;其抗氧化能力也显著上升,具体表现为对羟自由基、O_(2)^(-)·及2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基的清除率较对照组均增加。本研究在改善牦牛酸乳品质的同时提升了产品的附加值,为PAPE的开发利用提供了新思路。The optimal parameters for ultrasonic-assisted enzymatic extraction of polysaccharides from Potentilla anserina L.using a mixture of cellulase,pectinase and papain(2:1:0.5)were determined as follows:enzyme dosage 49 U/g,ultrasonic time 100 min and pH 4.4.Under these conditions,the maximum yield of polysaccharide extract from Potentilla anserina L.(PAPE)of(6.89±0.08)%was obtained.Furthermore,the effect of PAPE on yak yoghurt fermentation was investigated.The results showed that PAPE could significantly enhance the viable count and acid-producing capacity of Streptococcus thermophilus CICC 6038,Lactobacillus bulgaricus CICC 20247 and Lactobacillus fermentum HY01 in a dose-dependent manner.Yoghurt added with PAPE at 2 g/100 mL concentration had a hardness of(163.0±9.9)g,a viscosity of(−182.9±1.6)g·s,a consistency of(69.7±1.7)g·s,a cohesiveness of(410.0±6.0)g and it had a good taste,with a sensory score of 7.78;its antioxidant capacity in terms of scavenging capacity against hydroxyl,superoxide anion and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)cation radicals increased significantly compared with the control group.This study provides new ideas for improving the quality and added value of yak yogurt.

关 键 词：蕨麻多糖提取物 牦牛酸乳 发酵 抗氧化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]