食品与发酵工业2025，Vol.51Issue(22)：41-50,10.DOI:10.13995/j.cnki.11-1802/ts.043562
植物乳植杆菌97发酵对酶解脱脂乳抗氧化能力和风味的影响
Effect of fermentation by Lactiplantibacillus plantarum 97 on antioxidant capacity and flavor of enzymatic hydrolyzed skim milk
摘要
Abstract
Lactic acid bacteria(LAB)fermentation has an important impact on the antioxidant and flavor of food.The enzymatic hy-drolysis conditions of skim milk were optimized by single-factor and orthogonal experiments,and the degree of hydrolysis(DH)was used as the key index in this paper,and then LAB were screened for their ability to augment the antioxidant capacity of enzymatic hydrolyzed skim milk.Subsequently,electronic tongue and gas chromatography-mass spectrometry(GC-MS)were utilized to investigate the effects of LAB on the bitterness and volatile flavor compounds of the enzymatically hydrolyzed skim milk.Results demonstrated that the DH of skim milk hydrolyzed with Protamex(PSM)was significantly higher than that achieved with Neutrase and Flavorzyme(P＜0.05).The highest DH(43.69％)for PSM was attained under the following conditions:enzyme addition level of 13 500 U/g,initial skim milk pH of 6.5,and hydrolysis duration of 4.5 h at 55 ℃.PSM fermented by Lactiplantibacillus plantarum 97 and Lactococcus lactis subsp.Lactis g21 ex-hibited DPPH free radical scavenging rates of 57.55％and 63.54％,respectively,significantly higher than the control and other strains(P＜0.05).The inhibition rates of hydroxyl radicals for PSM fermented with L.plantarum 97,L.lactis subsp.Lactis g21,and Bifidobac-terium longum subsp.longum S5 were 63.72％,63.39％,and 60.25％,respectively,also significantly higher than the control and other strains(P＜0.05).The superoxide dismutase(SOD)activities for PSM fermented with L.plantarum 97 and L.lactis subsp.Lactis g21 were 11.46 and 16.57 U/mL,respectively,which were significantly higher than the control and other strains(P＜0.05).Furthermore,the bitterness assessment and response values for PSM fermented with L.plantarum 97 were lower than those of the control group,while the variety and concentration of aldehydes and esters were reduced,and the variety and concentration of alcohols and ketones were in-creased.L.plantarum 97 not only significantly boosted the antioxidant capacity of PSM but also enhanced its flavor,providing a theoretical basis for developing fermented dairy beverages and postbiotic products with antioxidant capacity and improved flavor.关键词
植物乳植杆菌97/复合蛋白酶/酶解脱脂乳/抗氧化能力/风味Key words
Lactiplantibacillus plantarum 97/Protamex/enzymatic hydrolyzed skim milk/antioxidant capacity/flavor引用本文复制引用
夏滋涵,徐寅,姜一,陈大卫..植物乳植杆菌97发酵对酶解脱脂乳抗氧化能力和风味的影响[J].食品与发酵工业,2025,51(22):41-50,10.基金项目
国家自然科学基金面上项目(32272362) （32272362）
"十四五"国家重点研发计划课题(2022YFD2101503) （2022YFD2101503）
四川省科技攻关计划(2024ZHCG0078) （2024ZHCG0078）
市校合作共建科技创新平台项目(YZ2020265) （YZ2020265）
江苏省乳业生物工程技术研究中心开放课题(KYRY2023008) （KYRY2023008）
扬州大学"青蓝工程"项目 （）
