不同浓度的透明质酸对酸奶理化和感官特性的作用及影响机制

IF 4.4 1区 农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Ling Li , Beibei Zhao , Ziyun Feng , Danli Wang , Tinglan Yuan , Gongshuai Song , Seul-Ah Kim , Jinyan Gong
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引用次数: 0

摘要

透明质酸(HA)已被批准添加到牛奶和其他乳制品中,它具有高度的水结合能力,可通过分子内氢键与大量水分子结合形成高粘度凝胶。此外,HA 还是益生元之一,可提供抗衰老、抗炎、血管生成等健康益处,是提高酸奶品质的潜在添加剂。因此,本研究旨在评估 0%、0.02%、0.05%、0.1%、0.25% 和 0.5% HA 对酸奶流变特性、功能特性、热稳定性、蛋白质稳定性、蛋白质结构和蛋白质组分的影响。添加 HA 后,所有样品的储存模量(G')始终大于损失模量(G''),这是凝胶网络的典型特征,酸奶样品的微观结构呈现出连续且更均匀的空间网络结构。总体而言,较高的浓度(0.5%)对酸奶的特性有积极影响,如较高的 WHC、泡沫稳定性、微观结构和质地。与此相反,0.1% 浓度的 HA 会导致非常不正常的结果,它对酸奶的持水量、质地和蛋白质稳定性都有负面影响,这表明结构不稳定和蛋白质之前的相互聚集被破坏。这些发现为商业化添加 HA 的酸奶开发和质量控制过程提供了宝贵的基础数据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Role and influence mechanism of different concentration of hyaluronic acid on physicochemical and organoleptic properties of yogurt
Hyaluronic acid (HA) has been approved to be added to milk and other dairy products, it has highly water-binding ability, which can combine with a large number of water molecules through intramolecular hydrogen bonding to form high viscous gels. In addition, HA is one of the prebiotics, can provide health benefits such as anti-aging, anti-inflammatory, angiogenic effects, is a potential additive for enhancing the quality of yogurt. Therefore, the aim of this study was to evaluate the effect of 0%, 0.02%, 0.05%, 0.1%, 0.25%, and 0.5% HA on rheological properties, functional properties, thermal stability, protein stability, protein structure, and protein fractions of yogurt. With the addition of HA, the storage modulus is larger than the loss modulus in all the samples, which is a typical characteristic of gel networks, and the microstructures of the yogurt samples showed a continuous and more homogeneous spatial network structure. Overall, the highest concentration (0.5%) had a positive effect on the yogurt characteristics, such as higher water-holding capacity and foam stability, more continuous and uniform structure, and higher value of hardness. In contrast, the 0.1% concentration HA lead to a very abnormal results; it had a negative effect on yogurt, including water-holding capacity, texture, and protein stability, suggesting structural destabilization and disruption of interaggregation before protein. These findings provide valuable fundamental data for commercialized HA-added yogurt development and quality control processes.
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来源期刊
Journal of Dairy Science
Journal of Dairy Science 农林科学-奶制品与动物科学
CiteScore
7.90
自引率
17.10%
发文量
784
审稿时长
4.2 months
期刊介绍: The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.
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