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。
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.
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