该文主要研究唾液联合乳杆菌AR809胞外多糖(exopoly saccharides 809,EPS809)对低脂发酵乳pH、质构、流变特性、微流变特性以及挥发性风味物质的影响。结果显示,低脂乳中添加AR809或胞外多糖EPS809对发酵乳pH无显著影响,但是能够显著提升低脂发酵乳持水力,且持水力与多糖添加量具有剂量依赖性,当添加0.06 g/mL EPS809时,持水力达到50.19%。流变分析表明,添加AR809或胞外多糖使发酵乳黏弹性发生改变,形成更稳定的内部结构。质构分析表明,添加AR809或胞外多糖EPS809均能改善低脂发酵乳质构,当EPS809添加量为0.06 g/mL时,低脂发酵乳硬度最低值为42.96 g;黏性最大值为1.74 g,内聚性达到0.62。微观结构分析表明,添加AR809或胞外多糖EPS809使得低脂发酵乳结构致密,交联增强,形成大孔隙网状结构,同时,添加适量EPS可显著降低低脂发酵乳的自由水含量。挥发性物质分析结果表明,添加AR809及其EPS809能够促进低脂发酵乳中醇类、酯类、酸类等化合物的生成。微流变分析表明,添加AR809及其EPS809对低脂发酵乳发酵过程时的弹性指数(elasticity index, EI)、流动性指数(fluidity index, FI)及宏观黏度指数(microviscosity index, MVI)具有不同的影响,EPS添加量为0.04 g/mL时EI、MVI达到最高点,FI变化明显。
This study investigated the effects of exopolysaccharides 809 (EPS809) derived from Ligilactobacillus salivarius AR809 on properties of low-fat fermented milk (LFFM).Results showed that neither AR809 nor EPS809 significantly altered the pH of LFFM.However, EPS809 enhanced the water - holding capacity (WHC) of LFFM in a dose - dependent manner, reaching 50.19% at 0.06 g/mL.Rheological analysis indicated that the addition of AR809 or EPS809 improved the viscoelastic properties and structural stability of LFFM.Texture profile analysis (TPA) revealed that the optimal textural parameters were achieved at 0.06 g/mL EPS809, with minimum hardness (42.96 g), peak viscosity (1.74 g), and cohesiveness (0.62).Microstructural analysis showed that EPS809 induced structural densification, characterized by enhanced macroporous network formation and reduced free water content.In terms of volatile flavor compounds, the analysis indicated that EPS809 promoted the biosynthesis of alcohols, esters, and acids.Microrheological evaluation demonstrated differential modulation of the elasticity index (EI), fluidity index (FI), and macroviscosity index (MVI).Peak EI and MVI values were observed at 0.04 g/mL EPS809, with significant variations in the FI.Overall, these findings suggested that EPS809 could effectively enhance the quality of LFFM by optimizing multiple parameters.
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