薄壳山核桃多肽复合益生元酸奶的研制及其体外降血糖性能  

Development and in vitro Hypoglycemic Function of Pecan Polypeptide Complex Prebiotic Yogurt

作　　者：翟茂廷 谢雪妮 薛慧 蒋桥辉 吴梵 杨梦雪 许英杰[1] 郭宇星[1] 刘琛[1] ZHAI Maoting;XIE Xueni;XUE Hui;JIANG Qiaohui;WU Fan;YANG Mengxue;XU Yingjie;GUO Yuxing;LIU Chen(College of Food and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210000,Jiangsu,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210000

出　　处：《食品研究与开发》2025年第6期96-105,共10页Food Research and Development

基　　金：江苏省林业科技创新与推广项目(LYKJ[2022]12);国家自然科学基金面上项目(32372355);内蒙古乳业技术研究院有限责任公司科研项目(100803⁃2023⁃KY⁃00314);中国食品科学技术学会食品科技基金——雅培食品营养与安全专项科研基金项目(2021⁃F02)。

摘　　要：为开发一款具有潜在降血糖功能的风味酸奶,该试验筛选出两株具有α-葡萄糖苷酶抑制活性的乳酸菌,并对其进行益生特性的研究,并将降糖能力强的鼠李糖乳杆菌NSD-1(Lactobacillus rhamnosus NSD-1)和植物乳杆菌NSD-2(Lactobacillus plantarum NSD-2)与商业发酵剂联合发酵酸奶,以菊粉、低聚果糖和薄壳山核桃多肽添加量为单因素,通过响应面试验优化酸奶制备工艺,以α-葡萄糖苷酶抑制率为考察指标确定最佳配比。结果显示,鼠李糖乳杆菌NSD-1和植物乳杆菌NSD-2具有较好的α-葡萄糖苷酶抑制活性,抑制率分别为(57.91±2.64)%和(71.20±1.22)%,并表现出较好的益生性能。酸奶最佳工艺配方为菊粉1.0%,低聚果糖0.6%,薄壳山核桃多肽0.06%,其α-葡萄糖苷酶抑制率为53.72%。与普通酸奶相比,薄壳山核桃多肽复合益生元酸奶的酸度、持水力以及α-葡萄糖苷酶抑制率显著提高。In order to develop a flavored yogurt with potential hypoglycemic function,two strains of Lactobacillus withα-glucosidase inhibitory activity were first screened through tests,and their probiotic properties were studied.Then,the yogurt was fermented in combination with commercial starter and Lactobacillus rhamnosus NSD-1 and Lactobacillus plantarum NSD-2 which had strong hypoglycemic ability.Response surface test was conducted to optimize the preparation process of yogurt with inulin,fructooligosaccharide,and pecan polypeptide as single factor,and the optimal ratio was determined byα-glucosidase inhibition rate.The results showed that Lactobacillus rhamnosus NSD-1 and Lactobacillus plantarum NSD-2 had good α-glucosidase inhibitory activity,with inhibition rates of(57.91±2.64)%and(71.20±1.22)%,respectively,and they showed good probiotic properties.The optimal process formula of yogurt was as follows:inulin of 1.0%,fructooligosaccharides of 0.6%,pecan polypeptide of 0.06%,andα-glucosidase inhibition rate of 53.72%.Compared with those of ordinary yogurt,the acidity,water retention,andα-glucosidase inhibition rate of pecan polypeptide complex prebiotic yogurt were significantly improved.

关 键 词：薄壳山核桃多肽 Α-葡萄糖苷酶 益生元 酸奶 糖尿病 

分 类 号：TS2[轻工技术与工程—食品科学与工程]