食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 164 - 171

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041934

研究报告

果糖基转移酶原位合成低聚果糖及其对酸奶品质的影响

  • 李树森 ,
  • 苗妙 ,
  • 刘巨龙 ,
  • 杨绍青 ,
  • 孙二娜 ,
  • 江正强
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  • 1(中国农业大学 食品科学与营养工程学院,北京,100083)
    2(蒙牛高科乳制品(北京)有限责任公司,北京,101100)
第一作者:博士研究生(江正强教授为通信作者,E-mail:zhqjiang@cau.edu.cn)

收稿日期: 2024-12-24

  修回日期: 2025-04-10

  网络出版日期: 2025-12-25

基金资助

国家重点研发计划项目(2022YFC2104900)

收起

In-situ synthesis of fructo-oligosaccharides by fucosyltransferase and its effect on yogurt quality

  • LI Shusen ,
  • MIAO Miao ,
  • LIU Julong ,
  • YANG Shaoqing ,
  • SUN Erna ,
  • JIANG Zhengqiang
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  • 1(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
    2(Mengniu Hi-tech Dairy Product Beijing Co. Ltd., Beijing 101100,China)

Received date: 2024-12-24

  Revised date: 2025-04-10

  Online published: 2025-12-25

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摘要

酶法原位合成技术可将食品原料在加工过程中转化为高附加值的功能性成分。该文旨在探究黑曲霉来源果糖基转移酶(fructosyltransferase from Aspergillus niger,AnFTase70)在酸奶加工中原位合成低聚果糖(fructo-oligosaccharides,FOS)及其对酸奶品质的影响,为酸奶的减糖和益生元酸奶的生产提供思路。采用单因素试验优化了AnFTase70在酸奶加工中的应用条件;探究了不同蔗糖添加量对原位酸奶的碳水化合物组分、感官品质、质构特性和微观结构的影响;采用体外纯培养探究了原位酸奶的益生活性;并对酸奶保质期内品质进行监测。结果表明,AnFTase70能够在酸奶加工中以蔗糖为底物原位合成蔗果三糖和蔗果四糖。牛奶中蔗糖添加量为125 g/L时,配料阶段(45 ℃、1 h)加10 U/mL AnFTase70,原位合成的FOS含量为49.7 g/L。该条件下的原位酸奶感官评分最高,且胶着性和咀嚼性显著高于对照组。扫描电镜结果表明,随着蔗糖添加量的增加,FOS不断积累导致酸奶网络结构变得更为紧密和牢固。与对照酸奶相比,原位酸奶能显著促进嗜酸乳杆菌B-4495、两歧双歧杆菌B-41410和动物双歧杆菌BB-12在体外纯培养中的增殖。贮藏期内,原位酸奶的pH和酸度保持稳定;活菌数和保水性比对照组分别提高35%和24%。该研究结果为果糖基转移酶在乳制品加工中的应用提供了理论依据和数据支持。

关键词： 果糖基转移酶; 酸奶; 原位合成; 低聚果糖; 品质

本文引用格式

李树森 , 苗妙 , 刘巨龙 , 杨绍青 , 孙二娜 , 江正强 . 果糖基转移酶原位合成低聚果糖及其对酸奶品质的影响[J]. 食品与发酵工业, 2025 , 51(23) : 164 -171 . DOI: 10.13995/j.cnki.11-1802/ts.041934

Abstract

In-situ synthesis technique by enzyme can convert food materials into high-value functional products during food processing.This study investigated in-situ synthesis of fructo-oligosaccharides (fructo-oligosaccharides, FOS) in yogurt using an Aspergillus niger-derived fructosyltransferase (fructosyltransferase from Aspergillus niger, AnFTase70) and evaluated its impact on yogurt quality.Application conditions for AnFTase70 were optimized via single-factor experiments.Effects of sucrose amount (0-125 g/L) on carbohydrate composition, sensory properties, texture, and microstructure were analyzed.Probiotic activity of the yogurt was assessed using in pure cultures.Yogurt quality was monitored during storage.Results demonstrated that AnFTase70 synthesized 1-kestose and nystose from sucrose during yogurt processing.At 125 g/L sucrose amount, 49.7 g/L FOS content was produced by 10 U/mL AnFTase70 (45 ℃, 1 h) achieved.This formulation yielded the highest sensory score, with cohesiveness and chewiness significantly higher than those of control.Scanning electron microscopy revealed denser yogurt networks as FOS accumulated with higher sucrose levels.Compared with control yogurt, in-situ yogurt can significantly promote the proliferation of Lactobacillus acidophilus B-4495, Bifidobacterium bifidum B-41410 and Bifidobacterium animalis BB-12 in vitro pure culture.During yogurt storage, pH and acidity remained stable, and viable bacterial counts and water-holding capacity increased by 35% and 24%, respectively.These findings provide theoretical and practical insights for applying fructosyltransferases in sugar-reduced, prebiotic-enriched dairy products.

Key words： fucosyltransferase; yogurt; in-situ synthesis; fructo-oligosaccharide; quality

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