瑞士乳杆菌LH43作为辅助发酵剂对酸奶品质和蛋白质构象的影响  

Effect of Lactobacillus helveticus LH43 as an Auxiliary Starter on the Quality and Protein Conformation of Yogurt

作　　者：马岩[1] 李玉星 李柏良[2] MA Yan;LI Yuxing;LI Bailiang(Shenyang Key Laboratory for the Development and Application of Functional Feed,Shenyang Normal University,Shenyang 110034,China;Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]沈阳师范大学沈阳市功能性饲料开发与应用重点实验室,辽宁沈阳110034 [2]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品科学》2025年第5期134-141,共8页Food Science

基　　金：2023年度沈阳市科技计划项目农村科技特派团专项(23-411-2-09);国家自然科学基金青年科学基金项目(32101919);2022第一批教育部产学合作协同育人项目(220505421095029);沈阳市功能性饲料开发与应用重点实验室项目。

摘　　要：为了探究具有产高分子质量胞外多糖能力的瑞土乳杆菌LH43作为辅助发酵剂对酸奶的影响,本实验利用质构分析仪、流变仪、扫描电镜、核磁共振仪、荧光分光光度计和圆二色光谱分析酸奶的凝胶特性和蛋白质构象。结果表明,采用瑞士乳杆菌LH43作为辅助发酵剂能够显著提升酸奶的质构特性、持水能力及流变特性,改善了酸奶的微观结构和风味特性。同时,该菌株还降低了酸奶蛋白质的表面疏水性、游离巯基含量及无规卷曲相对含量,并增加了α-螺旋结构的相对含量,这证实了α-螺旋和无规卷曲是导致发酵乳凝胶产生差异的内在因素。综上所述,瑞士乳杆菌LH43可用于改善乳制品的凝胶性能,本研究可为酸奶发酵工艺的发展提供新的参考。This study was conducted in order to investigate the effect of Lactobacillus helveticus LH43,which has the ability to produce high-molecular-mass extracellular polysaccharides,as an auxiliary starter on the gel properties and protein conformation as determined using a texture analyzer,a rheometer,scanning electron microscopy(SEM),nuclear magnetic resonance(NMR),fluorescence spectrophotometry and circular dichroism(CD)spectroscopy.The results showed that the application of L.helveticus LH43 as an auxiliary starter significantly enhanced the textural properties,water-holding capacity(WHC)and rheological characteristics of yoghurt and improved its microstructure and flavor characteristics.Additionally,the strain reduced the surface hydrophobicity,free sulfhydryl content and relative content of random coil of yoghurt proteins,and increased the relative content ofα-helical structures,confirmingα-helix and random coil to be intrinsic factors leading to differences in the gel properties of fermented milk.In conclusion,L.helveticus LH43 can be used to improve the gel properties of dairy products,and this study provides a new reference for improving the fermentation process of yoghurt.

关 键 词：瑞士乳杆菌 辅助发酵剂 加工性质 蛋白质构象 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]