摘要
利用保加利亚乳杆菌和嗜热链球菌复合发酵剂对乳蛋白浓缩物(milk protein concentrate,MPC)进行发酵,研究了不同乳糖浓度下MPC的发酵特性。结果表明,乳糖浓度影响MPC发酵进入稳定期的时间与pH值,随着乳糖浓度的升高,MPC发酵物的最终pH值下降(pH值范围4.14~4.59);微流变学研究表明,随乳糖浓度升高,MPC发酵物的宏观黏性因子减小,而固液平衡值和流动性指数增大;质构特性研究表明,MPC发酵物的持水力随乳糖浓度升高而逐渐升高,胶着性、弹性则呈现先增大后减小的趋势,而硬度、黏力不受影响;气相色谱-质谱联用分析结果显示,酸类化合物和酮类化合物是MPC发酵物中的主要挥发性物质,随乳糖浓度的增加,酸类化合物含量减少,而2,3-丁二酮、3-羟基-2-丁酮等乳糖代谢物的含量增加。本研究结果旨在为进一步了解MPC的发酵特性并拓宽MPC在不同发酵乳制品中的应用提供基础数据。
The fermentation characteristics of milk protein concentrate(MPC)with different concentration of lactose was studied after fermentation using Lactobacillus bulgaricus and Streptococcus thermophilus.The results showed that lactose concentration affected the time of fermentation entering stable phase and pH value.With the increase of lactose concentration,the final pH value of MPC fermentation was decreased(4.14-4.59).The microrheological parameters indicated that the solid-liquid balance and fluidity index of MPC fermentation product were increased with the increase of lactose concentration,while the macroscopic viscosity index was decreased.The texture characteristics showed that the water retention rate of MPC fermented product increased with the increase of lactose concentration,and the gumminess and elasticity increased first and then decreased,while hardness and viscosity were not affected.The results of GC-MS showed that the acid compounds and ketone compounds were the main volatile substances in the MPC fermentation product.The content of acid compounds were decreased,while the content of lactose metabolites such as 2,3-butanedione and 3-hydroxy-2-butanone were increased accompanied by the lactose increased.The results of this study provided basic data for further study of the fermentation characteristics of MPC and broadened the application of MPC in different fermented dairy products.
作者
罗天淇
杨智杰
张敏
王世杰
朱宏
杨贞耐
LUO Tianqi;YANG Zhijie;ZHANG Min;WANG Shijie;ZHU Hong;YANG Zhennai(Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;Shijiazhuang Junlebao Dairy Co Ltd, Shijiazhuang 050221, China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2020年第3期77-85,共9页
Journal of Food Science and Technology
基金
“十三五”国家重点研发计划项目子课题(2018YFC1604302-2)
北京工商大学横向课题(2018082)。
关键词
乳蛋白浓缩物
乳糖
发酵
微流变
质构
风味
milk protein concentrate
lactose
fermentation
microrheological
texture
flavor
