天津科技大学学报2024，Vol.39Issue(6)：21-29,9.DOI:10.13364/j.issn.1672-6510.20230182
植物乳植杆菌YC胞外多糖的理化性质和对发酵乳加工特性的影响
Physicochemical Properties of Extracellular Polysaccharide from Lactiplantibacillus plantarum YC and Its Effect on Processing Characteristics of Fermented Milk
摘要
Abstract
The physical and chemical characteristics of Lactiplantibacillus plantarum YC exopolysaccharides(LPE)were ascertained,including chemical composition and content,scanning electron microscopy examination,Fourier transform in-frared spectrum analysis,relative molecular weight and monosaccharide composition.After adding LPE to skim milk powder in different proportions(0.1%,0.5%and 1%),the physicochemical,microbial,rheological and textural properties of fer-mented milk during fermentation and refrigeration processes were studied.The results showed that LPE was an acid heter-opolysaccharide with a total sugar content of 67.94%,protein content of 1.24%,uronic acid content of 9.72%and relative molecular weight of 1.01×106,showing a branched porous network structure.It was mainly composed of mannose,glucose and galactose.Furthermore,LPE not only effectively reduced the pH of fermented milk,but also increased its water holding capacity,hardness,and viscosity.Meanwhile,the addition of LPE also enhanced the surface viscosity and viscoelasticity of fermented milk.Overall,these results have provided a reference for the study of LPE and its application in fermented milk.关键词
植物乳植杆菌YC/胞外多糖/发酵乳加工/质构/流变学特性Key words
Lactiplantibacillus plantarum YC/exopolysaccharide/fermented milk processing/texture/rheological proper-ties分类
轻工纺织引用本文复制引用
白冰,刘海涛,刘欢欢,彭心怡,李贞景,郭庆彬..植物乳植杆菌YC胞外多糖的理化性质和对发酵乳加工特性的影响[J].天津科技大学学报,2024,39(6):21-29,9.基金项目
食品营养与安全国家重点实验室开放课题(SKLFNS-KF-202103,SKLFNS-KF-202004) （SKLFNS-KF-202103,SKLFNS-KF-202004）
天津市教委科研计划项目(2018KJ093) （2018KJ093）
