强化益生菌干酪乳杆菌亚种的生长。鼠李糖TISTR 047和使用乳清蛋白浓缩物和黄原胶的加压玉米乳酸奶的质地

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY
Jintanaporn Sangkam, Pittaya Chaikham, Sasitorn Baipong, Pathai Wongsewasakun, Arunee Apichartsrangkoon
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引用次数: 0

摘要

本研究的目的是探讨乳清浓缩蛋白(WPC;添加3.5%、7%和14% (w/v)和黄原胶(0.05、0.1和0.2%,w/v)对超高压(HPP)处理玉米乳酸奶益生菌生长和质构特性的促进作用。将含WPC的玉米乳在室温下500 MPa高温处理10 min,然后接种5% (w/v)的酸奶发酵剂(嗜热链球菌和德尔布鲁氏乳杆菌亚种的混合发酵剂)。益生菌干酪乳杆菌亚种的5% (w/v)。分别于0、2、4、6、8、10、12、24和48 h对每种处理进行微生物和理化性质的测定。按照描述制备对照玉米-牛奶酸奶,但不添加木聚糖。WPC添加量的增加导致干酪乳杆菌的粘度、总可滴定酸度和活菌数的增加。鼠李糖TISTR 047。玉米乳酸奶的最佳发酵时间为6 h,选择在玉米乳中添加7%木聚糖,加入不同水平的黄原胶。结果表明,发酵后,黄原胶的最佳添加量为0.1%,该添加量既能提高协同作用和保水能力,又能达到适宜的粘度。结果表明,以添加WPC(7%)和黄原胶(0.1%)的HPP玉米乳为原料生产的新型酸奶可以被认为是一种潜在的益生菌食品,可以为消费者带来好处。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Strengthening the Growth of Probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 and Texture of Pressurized Corn-Milk Yoghurt using Whey Protein Concentrate and Xanthan Gum
The objective of this research was to investigate the effects of whey protein concentrate (WPC; 3.5%, 7%, and 14%, w/v) and xanthan gum (0.05, 0.1 and 0.2%, w/v) supplementation on the promoting of probiotic growth and the improving of texture characteristics of corn-milk yoghurt treated with ultra-high pressure (HPP). The corn-milk with WPC were HPP treated at 500 MPa for 10 min at room temperature, then inoculated with 5% (w/v) of yoghurt starter culture (a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and 5% (w/v) of probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 cells, and then incubated at 43 °C for 48 h. Each treatment was taken for microbiological and physicochemical qualities at 0, 2, 4, 6, 8, 10, 12, 24 and 48 h. A control corn-milk yoghurt was prepared as described, but without addition of WPC. Increasing amount of WPC led to the increase in viscosity, total titratable acidity and the viable number of L. casei subsp. rhamnosus TISTR 047. The optimum incubation time for corn-milk yoghurt production was 6 h. Addition of 7% WPC to corn-milk was selected to incorporate with different levels of xanthan gum. The results indicated that, after fermentation, the optimum level of xanthan gum addition should be 0.1%, since this level could improve syneresis and water holding capacity as well as appropriate viscosity. Results obtained suggest that a novel yoghurt produced from HPP corn-milk added with WPC (7%) and xanthan gum (0.1%) could be considered as one of the potential probiotic foods which could deliver benefits to consumers.
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来源期刊
CiteScore
1.80
自引率
0.00%
发文量
68
期刊介绍: Current Research in Nutrition and Food Science Journal provides a multidisciplinary forum for the international community. Current Research in Nutrition and Food Science Journal published triannually in April, August and December by Enviro Research Publishers. The Journal aims to foster high quality research. Vision: Acquiring regional as well as international reverence in the world of scientific publishing. Our vision encompasses publishing progressive peer-reviewed research articles par excellence using open access model of publication, without any constraint, financial or other imposed on the readers. Mission: To propagate renowned scientific knowledge of broad spectrum. To invoke and promote knowledge, technological methods and innovations to acquire sustainability. To provide a global access to knowledge in nutrition and food science. To furnish articles of superlative quality to the scientific community all across the globe. To give researchers a numero uno opportunity to publish novel studies and review articles. To strive for their research enhancement and distinguished place in the world of scientific publishing.
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