预糊化木薯淀粉和普鲁兰对泡菜调味料发酵动态、品质及贮存稳定性的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-06 DOI:10.1016/j.foodchem.2025.146289

Miran Kang, Minji Kim, Min Jung Lee, Yun-Jeong Choi, Sung Jin Park, Ji Young Choi, Mi-Ai Lee, Hyun-Jung Chung, Sung Hee Park

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引用次数: 0

摘要

研究了预糊化木薯淀粉（PTS）和普鲁兰（PUL）对泡菜调味料发酵动态和稳定性的影响，并与糯米糊（GRP）进行了比较。第20天，PTS + PUL组的多糖保留率为85.1% %，显著高于GRP(48.3 %)，粘度保持在11500 cP，而GRP为8383 cP。酸化延迟，可滴定酸度为1.31 %，而GRP为1.48 %，CO₂积累减少了72 % （95.8 mg，而GRP为342.4 mg）。微生物稳定性提高，酵母和霉菌数量最低（3.66 log CFU/g），大肠菌群在第10天消失。回归分析显示，PTS + PUL组的酸度与CO₂的斜率最弱（174.9），不到GRP（506.3）的一半。这些结果表明，PTS和PUL延缓发酵，保持品质，增强微生物稳定性，为延长泡菜调味料的保质期提供了功能性碳水化合物替代品。

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Effects of pre-gelatinised tapioca starch and pullulan on the fermentation dynamics, quality, and stability of kimchi seasoning during storage

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Effects of pre-gelatinised tapioca starch and pullulan on the fermentation dynamics, quality, and stability of kimchi seasoning during storage

This study investigated the effects of pre-gelatinised tapioca starch (PTS) and pullulan (PUL) on the fermentation dynamics and stability of kimchi seasoning compared with glutinous rice paste (GRP). On day 20, polysaccharide retention in the PTS + PUL group was 85.1 %, significantly higher than GRP (48.3 %), and viscosity was preserved at 11,500 cP compared with 8383 cP. Acidification was delayed, with titratable acidity at 1.31 % compared with 1.48 % in GRP, while CO₂ accumulation was reduced by 72 % (95.8 compared with 342.4 mg). Microbiological stability improved, with the lowest yeast and mould counts (3.66 log CFU/g), and coliforms disappeared by day 10. Regression analysis showed the weakest slope between acidity and CO₂ in the PTS + PUL group (174.9), less than half of GRP (506.3). These results indicate that PTS and PUL delay fermentation, preserve quality, and enhance microbial stability, offering functional carbohydrate-based alternatives to extend kimchi seasoning shelf life.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.