以蓝莓汁和乳清蛋白的混合体系为原料,研究嗜热链球菌和保加利亚乳杆菌发酵对该体系沉淀率、游离氨基含量、色度、pH、总酚与花色苷含量及结构变化的影响。结果表明,采用嗜热链球菌和保加利亚乳杆菌混合发酵蓝莓-乳清蛋白36 h,样品颜色相对发酵前变化最小;保加利亚乳杆菌发酵48 h,与对照组相比沉淀率降低60%;与其他发酵样品相比,保加利亚乳杆菌发酵蓝莓-乳清蛋白体系分别在24和36 h所含多酚及花色苷含量最高,游离氨基含量在48 h最高。此外,保加利亚乳杆菌有促进蛋白质水解作用,而嗜热链球菌有促进乳清蛋白多肽与蓝莓汁中花色苷及多酚类物质结合的作用。
The mixture of blueberry juice and whey protein was used as raw material in this study. Then the effect of Streptococcus thermophilus and Lactobacillus bulgaricus fermentation system on precipitation rate, free amino content, color, pH, total phenol and anthocyanin content and the structure changes were investigated. Results showed that the color was slightly changed after 36 h fermentation with S. thermophilus and L. bulgaricus compared with control. Furthermore, the precipitation was reduced by 60% after 48 h. The contents of polyphenols and anthocyanins in the blueberry and whey fermented by L. bulgaricus system were the highest at 24 h and 36 h respectively compared with other fermented samples, and the content of free amino group was the highest at 48 h. In addition, L. bulgaricus could promote protein hydrolysis, while S. thermophilus could promote the binding of whey protein polypeptide with anthocyanin and polyphenol in blueberry juice.
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