Contents

Effects of Pholiota nameko polysaccharides on fermented milk quality

  • LI Haiping ,
  • ZHOU Dengyun ,
  • FU Herong ,
  • LUO Hui ,
  • SHI Jingyi ,
  • LIN Peng ,
  • LI Xiaoyuan
Expand
  • (Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science,Tianjin University of Commerce, Tianjin 300134, China)

Received date: 2018-11-05

  Revised date: 2018-12-04

  Online published: 2019-05-14

Abstract

Pholiota nameko contains functional polysaccharides, which were extracted by hot water and alcohol precipitation. Pholiota nameko yoghurt was produced by adding Pholiota nameko polysaccharides and fermented with starters. Effects of Pholiota nameko polysaccharides on the total viable counts, acidity, viscosity, stability, texture, and sensory quality of yoghurts were evaluated. The results showed that in comparison to yoghurts fermented without Pholiota nameko polysaccharides, 1.2%, 1.6%, and 2.4% Pholiota nameko polysaccharides increased the lg of viable counts of yoghurts to 20.0%, 26.2%, and 32.4%, respectively. Moreover, their viscosity increased by 42.0%, 54.9%, and 76.8%, respectively, and whey separation rate decreased by 99.5%, 100%, and 100%, respectively. Furthermore, their water retention capacity increased by 37.5%, 68.3% and 78.2%, respectively. Also, the yoghurts with three different Pholiota nameko polysaccharides levels were all significantly superior to those added with 0.12% gelatin or 0.04% pectin, regarding to viable counts, pH stability, texture stability, and sensory evaluation. The yoghurt with 1.6% Pholiota nameko polysaccharides had the highest sensory score. Therefore, Pholiota nameko polysaccharides can be developed as a natural stabilizer and a functional additive to improve the texture and shelf life of yoghurts.

Cite this article

LI Haiping , ZHOU Dengyun , FU Herong , LUO Hui , SHI Jingyi , LIN Peng , LI Xiaoyuan . Effects of Pholiota nameko polysaccharides on fermented milk quality[J]. Food and Fermentation Industries, 2019 , 45(7) : 188 -194 . DOI: 10.13995/j.cnki.11-1802/ts.019245

References

[1] 时继田. 食用本草·上卷[M]. 天津:天津古籍出版社,2007:87.
[2] 宋玉光. 滑菇多糖的制备及其生物学效应[D]. 哈尔滨:东北农业大学,2002.
[3] 李海平,王硕. 滑菇多糖制备的研究[J]. 食品科学, 2005,26(1):161-164.
[4] HAIPING L, SHUO W. Kinetics of inhibition of ribonuclease A by Pholiota nameko [J]. Int J Biol Macromol, 2006, 29(6): 1-5.
[5] HAIPING L, SHUHAI Z, MEIJUN L, et al. Anti-inflammatory activity of polysaccharide from Pholiota nameko [J]. Biochemistry (Mosc), 2008, 73(6): 669-675.
[6] 李海平,张树海,张坤生. 滑菇多糖抗氧化活性研究[J]. 食品研究与开发, 2008(4): 94-98.
[7] HAIPING L, MINGMING Z, GUIJI M. Hypolipidemic effect of the polysaccharide from Pholiota nameko[J]. Nutrition, 2010, 26(5): 556-562.
[8] CORONA-HERNANDEZ RI, ALVAREZ-PARRILLA E, LIZARDI-MENDOZA J, et al. Structural stability and viability of microencapsulated probiotic bacteria: A review: Encapsulation of probiotic bacteria [J]. Comprehensive Reviews in Food Science and Food Safety, 2013, 12(6): 614-628.
[9] HILL C, GUARNER F, REID G, et al. Expert consensus document: the international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic [J]. Nature Reviews Gastroenterology & Hepatology, 2014, 11(8): 506-514.
[10] VITALI B, MINERVINI G, RIZZELLO C, et al. Novel probiotic candidates for humans isolated from raw fruits and vegetables [J]. Food Microbiology, 2012, 31(1): 116-125.
Outlines

/