摘要
采用过氧化氢氧化法制备壳寡糖,研究其对酸乳后酸化抑制作用的效果。结果表明,当壳寡糖的浓度为0.25%时,对酸乳的后酸化能起到明显的抑制作用,空白对照比添加0.25%壳寡糖酸乳的酸度高24.99°Т,其原因是壳寡糖能与细胞体内带有负电荷的细胞质结合,扰乱细胞的正常生理活动,改变了细胞膜的选择透过性,从而抑制嗜热链球菌和保加利亚乳杆菌生长繁殖,有效的抑制了酸乳的后酸化。
The study prepared chitooligosaccharides with hydrogen peroxide method, and studied on its inhibiting effect on postacidification of yogurt. The result showed that when the chitooligosaccharides concentration reached to 0.25 %, it had significantly inhibiting effect on the postacidification of yoghurt, the acidity of blank yoghurt is higher than those yoghurt added with 0.25% chitooligosaccharides. The reason may be that chitooligosaccharides could permeate into the body of cell, and combined with cytoplasm which has negative charge, which could disturb microorganism＇s normal metabolism, and change its selective permeation character. Thereby, chitooligosaccharides could inhibit the activity of Lactobacillus bulgaricus and Streptociccus thermophilus, and inhibit effectively the postacidification of yogurt.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第8期115-118,共4页
Food and Fermentation Industries
基金
黑龙江省自然科学基金资助项目(No.B0309)
