食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 79 - 87

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041811

青稞β-葡聚糖/玉米醇溶蛋白植物基奶酪消化及其益生性能体外评价

  • 张晓轩 ,
  • 刘栗君 ,
  • 叶发银 ,
  • 赵国华 ,
  • 雷琳
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
    3(四川师范大学 生命科学学院,四川 成都,610101)
第一作者:硕士研究生(雷琳教授为通信作者,E-mail:leilinsky@swu.edu.cn)

收稿日期: 2024-12-10

  修回日期: 2025-02-11

  网络出版日期: 2025-11-03

基金资助

重庆市技术创新与应用发展项目-重点项目(CSTB2022TIAD-KPX0092);国家自然科学基金面上项目(32472330)

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The in vitro evaluation of the digestion and probiotic properties of highland barley β-glucan/zein-based cheese

  • ZHANG Xiaoxuan ,
  • LIU Lijun ,
  • YE Fayin ,
  • ZHAO Guohua ,
  • LEI Lin
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    3(College of Life Science, Sichuan Normal University, Chengdu 610101, China)

Received date: 2024-12-10

  Revised date: 2025-02-11

  Online published: 2025-11-03

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摘要

低脂植物奶酪的开发近年来受到广泛关注。该研究探讨了青稞β-葡聚糖(highland barley β-glucan,HBG)作为脂肪替代物对玉米醇溶蛋白植物基奶酪体外消化及益生特性的影响。研究结果表明,添加10%青稞β-葡聚糖的植物基奶酪(HBG10)表现出更优的质地及更紧密均匀的微观结构。在体外模拟胃肠消化过程中,随着HBG含量的增加,植物基奶酪的胃排空时间逐渐延长,氨基酸和脂肪酸的释放率逐渐降低。在体外模拟发酵过程中,HBG10显著提高了乙酸、丙酸及总短链脂肪酸的产量。微生物多样性分析显示,HBG10和HBG30能够降低肠杆菌科(Enterobacteriaceae)的相对丰度,同时增加双歧杆菌科(Bifidobacteriaceae)的相对丰度。这表明,HBG/玉米醇溶蛋白植物基奶酪具有抗肿瘤、增强免疫力及改善肠炎等疾病的潜力。该研究为低脂植物奶酪的开发提供了科学理论基础和参考。

关键词： 青稞β-葡聚糖; 玉米醇溶蛋白植物基奶酪; 体外消化; 短链脂肪酸; 肠道菌群

本文引用格式

张晓轩 , 刘栗君 , 叶发银 , 赵国华 , 雷琳 . 青稞β-葡聚糖/玉米醇溶蛋白植物基奶酪消化及其益生性能体外评价[J]. 食品与发酵工业, 2025 , 51(19) : 79 -87 . DOI: 10.13995/j.cnki.11-1802/ts.041811

Abstract

The development of low-fat plant-based cheeses has garnered increasing attention in recent years.This study explored the impact of highland barley β-glucan as a fat replacer on the in vitro digestion and probiotic properties of zein-based cheese.The results demonstrated that zein-based cheese containing 10% highland barley β-glucan (HBG10) exhibited enhanced texture and a more compact, uniform microstructure.During in vitro simulated gastrointestinal digestion, increasing highland barley β-glucan content led to a gradual increase in gastric emptying time, while the release rates of amino acids and fatty acids were reduced.During the in vitro fermentation, HBG10 significantly boosted the production of acetic acid, propionic acid, and total short-chain fatty acids.Microbial diversity analysis revealed that both HBG10 and HBG30 reduced the relative abundance of Enterobacteriaceae whereas increased the relative abundance of Bifidobacteriaceae, suggesting that highland barley β-glucan/zein-based cheese might offer potential benefits for anti-tumor effects, immune enhancement, and the management of intestinal inflammation.This study provides a solid scientific foundation and valuable reference for the development of low-fat plant-based cheeses.

Key words： highland barley β-glucan; zein plant - based cheese; in vitro simulated digestion; short-chain fatty acids; gut microbiota

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