食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 335 - 343

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044675

研究报告

胶原蛋白肽发酵乳饮料中魔芋葡甘露聚糖的品质调控作用

  • 陈筱彤 ,
  • 梁硕佳 ,
  • 蒋源渊 ,
  • 房翠兰 ,
  • 陈婷 ,
  • 赵国华 ,
  • 雷琳
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市天友乳业股份有限公司,重庆,401120)
    3(重庆市九龙坡区疾病预防控制中心,重庆,400039)
    4(川渝共建特色食品重庆市实验室,重庆,400715)
    5(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: 2025-09-26

  修回日期: 2025-12-17

  网络出版日期: 2026-08-20

基金资助

重庆市技术创新与应用发展项目-重点项目(CSTB2022TIAD-KPX0092);重庆市公共卫生重点专科(学科)建设经费资助(YWBF2022072)

收起

Quality modulation of fish collagen peptide-fortified fermented milk beverage by konjac glucomannan

  • CHEN Xiaotong ,
  • LIANG Shuojia ,
  • JIANG Yuanyuan ,
  • FANG Cuilan ,
  • CHEN Ting ,
  • ZHAO Guohua ,
  • LEI Lin
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Tianyou Dairy Co.Ltd., Chongqing 401120, China)
    3(Jiulongpo Center for Disease Control and Prevention, Chongqing 400039, China)
    4(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    5(College of Life Science, Sichuan Normal University, Chengdu 610101, China)

Received date: 2025-09-26

  Revised date: 2025-12-17

  Online published: 2026-08-20

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摘要

为阐明魔芋葡甘露聚糖(konjac glucomannan,KGM)添加量对鱼胶原蛋白肽(fish collagen peptide,FCP)发酵乳饮料品质的调控作用,该研究首先比较了FCP在发酵前/后添加对持水力(water holding capacity,WHC)的影响,并在发酵前添加0.6% FCP(质量分数)的基础上,进一步考察KGM的添加对发酵乳饮料理化性质、加速稳定性、蛋白特性、摩擦学特性及感官评价的影响。结果表明,发酵前添加FCP可显著提高WHC,由62.74%提升至72.02%(P＜0.05),而发酵后添加与对照差异不显著(P＞0.05)。随KGM添加量增加,沉淀率逐渐下降、黏度逐渐升高;当KGM(质量分数,下同)为0.25%时,沉淀率最低为3.49%,黏度约为对照的4倍。当KGM添加量为0.05%时,粒径分布最均一(D50=12.64 μm,粒度分布跨度1.28)。KGM的加入未改变SDS-PAGE条带与分子质量分布,但添加量0.25%时可溶性蛋白含量显著高于对照(P＜0.05)。此外,KGM总体提高边界区摩擦系数,0.25%组更早进入混合润滑区并形成稳定润滑膜。感官评分随KGM增加而提升,0.25%组最高。综上,发酵前0.6% FCP联合0.25% KGM为优选组合,可显著提升发酵乳饮料的稳定性与感官品质,并促进混合区润滑膜形成。

关键词： 鱼胶原蛋白肽; 魔芋葡甘露聚糖; 发酵乳饮料; 激光共聚焦; 摩擦学特性; 感官特性

本文引用格式

陈筱彤 , 梁硕佳 , 蒋源渊 , 房翠兰 , 陈婷 , 赵国华 , 雷琳 . 胶原蛋白肽发酵乳饮料中魔芋葡甘露聚糖的品质调控作用[J]. 食品与发酵工业, 2026 , 52(15) : 335 -343 . DOI: 10.13995/j.cnki.11-1802/ts.044675

Abstract

To elucidate how konjac glucomannan (KGM) modulated the quality of fermented milk beverage fortified with fish collagen peptide (FCP), we first compared the effect of adding FCP before versus after fermentation on water-holding capacity (WHC).Using 0.6% FCP (mass fraction) added pre-fermentation as the baseline, we then examined the effect of KGM on physicochemical properties, accelerated stability, protein characteristics, tribological behavior, and sensory attributes.Pre-fermentation addition of FCP significantly increased WHC from 62.74% to 72.02% (P<0.05), whereas post-fermentation addition did not differ from the control (P>0.05).With increasing KGM, the sedimentation rate declined and viscosity increased;at 0.25% KGM, the sedimentation rate was lowest (3.49%) and viscosity reached -4 times of the control.At 0.05% KGM, the particle-size distribution was most uniform (D50=12.64 μm;Span=1.28).KGM did not alter SDS-PAGE band patterns or molecular-weight distributions.However, soluble protein content at 0.25% KGM was significantly higher than the control (P<0.05).Besides, KGM generally increased the boundary-regime friction coefficient, while the 0.25% KGM entered the mixed-lubrication regime earlier and formed a stable lubricating film.Sensory scores increased with KGM concentration, with the 0.25% KGM scoring highest.In summary, pre-fermentation addition of 0.6% FCP combined with 0.25% KGM was the optimal formulation, significantly improving stability, sensory quality, and promoting mixed-regime film formation.

Key words： fish collagen peptide; konjac glucomannan; fermented milk beverage; laser confocal; tribology property; sensory property

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