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食品与发酵工业  2019, Vol. 45 Issue (10): 97-103    DOI: 10.13995/j.cnki.11-1802/ts.019325
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
牛蒡多糖对发酵乳品质和抗氧化性的影响
李宁宁1,2,3, 王正荣1,2,3, 孙春晓1, 赵圣明1,2,3*, 姜丽丽1, 赵春风1, 赵岩岩1, 康壮丽1,2,3, 朱明明1,2,3, 何鸿举1,2,3
1(河南科技学院 食品学院,河南 新乡,453003)
2 (河南省畜禽产品精深加工与质量安全控制工程技术研究中心,河南 新乡,453003)
3(国家猪肉加工技术研发专业中心,河南 新乡,453003)
Burdock polysaccharides enhanced the quality and antioxidative activity of fermented milk
LI Ningning1,2,3, WANG Zhengrong1,2,3, SUN Chunxiao1, ZHAO Shengming1,2,3*, JIANG Lili1, ZHAO Chunfeng1, ZHAO Yanyan1, KANG Zhuangli1,2,3, ZHU Mingming1,2,3, HE Hongju1,2,3
1(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003,China)
2(Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control Xinxiang 453003,China)
3(National Pork Processing Technology Research and Development Professional Center, Xinxiang 453003,China)
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摘要 以牛蒡多糖为研究对象,通过测定发酵乳发酵后的持水力、乳酸菌活菌数、滴定酸度、pH值、色泽、存储模量和损失模量、质构、抗氧化性及感官评定等指标,研究牛蒡多糖对发酵乳品质和抗氧化性的影响。结果表明,牛蒡多糖可促进乳酸菌产酸及乳酸菌增殖,当牛蒡多糖质量浓度为1.5 g/L时,发酵乳的持水力最高,可达78.30%,比未添加组高出10.47%;添加牛蒡多糖后,发酵乳的DPPH自由基清除率、·OH自由基清除率和Fe3+还原能力最高分别达到97.23%、97.88%和0.58(OD值),均显著高于空白对照组(P<0.05);牛蒡多糖对发酵乳的流变特性的影响不明显,保留了发酵乳原有的口感;该研究为开发牛蒡多糖功能性发酵乳提供了理论依据。
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李宁宁
王正荣
孙春晓
赵圣明
姜丽丽
赵春风
赵岩岩
康壮丽
朱明明
何鸿举
关键词:  牛蒡多糖  发酵乳  品质  抗氧化性    
Abstract: The effects of burdock polysaccharides on the quality and antioxidant properties of fermented milk were investigated by determining the water-holding capacity, total number of lactic acid bacteria (LAB), texture, antioxidant activity, and sensory quality etc. of the fermented milk. The results indicated that burdock polysaccharides could promote LAB proliferation and acid production. Moreover, fermented milk with 1.5 g/L burdock polysaccharides had the highest water holding capacity (78.30%), which was 10.47% higher than that of control. The burdock polysaccharides also significantly enhanced the scavenging rates of DPPH free radical and ·OH radical, as well as the Fe3+ reducing ability to 97.23%, 97.88%, and 0.58, respectively, but no effects were observed on the rheological properties of fermented milk and its original taste was preserved. This study provides a theoretical basis for developing functional fermented milk with burdock polysaccharides.
Key words:  burdock polysaccharide    fermented milk    quality    antioxidant activity
收稿日期:  2018-11-14                出版日期:  2019-05-25      发布日期:  2019-06-17      期的出版日期:  2019-05-25
基金资助: 河南省科技攻关计划项目(182102310684,18210211 0423);河南省高等学校重点科研项目(18B550003);河南科技学院高层次人才科研启动项目(2016018,2016019);河南科技学院大学生“百农英才”创新资助(BNYC2017-2-03)
作者简介:  硕士研究生(赵圣明讲师为通讯作者,E-mail:zhaoshengming@hist.edu.cn)。
引用本文:    
李宁宁,王正荣,孙春晓,等. 牛蒡多糖对发酵乳品质和抗氧化性的影响[J]. 食品与发酵工业, 2019, 45(10): 97-103.
LI Ningning,WANG Zhengrong,SUN Chunxiao,et al. Burdock polysaccharides enhanced the quality and antioxidative activity of fermented milk[J]. Food and Fermentation Industries, 2019, 45(10): 97-103.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019325  或          http://sf1970.cnif.cn/CN/Y2019/V45/I10/97
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