复合益生菌在乳酸菌饮料中的发酵特性和功能性质研究
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国家奶牛体系建设项目(CARS-36);内蒙古自治区科技计划重点项目(201702070)


Studies on Fermentation Characteristics and Functional Properties of Compound Probiotics in Lactic Acid Bacteria Beverage
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    摘要:

    使用8株分离源明确、有良好功能特性的益生菌制备乳酸菌饮料,探究复合益生菌的发酵特性及其对不同基料乳酸菌饮料的抗氧化、抑制致病菌及降血压能力等功能特性的影响,并采用主成分分析法对贮藏期内乳酸菌饮料的功能特性进行综合评价。结果表明:复合益生菌在脱脂乳中生长速率最快,到达稳定期时活菌数最多,其酸度变化情况与生长曲线一致;在乳酸菌饮料具体功能特性的比较中,以脱脂乳粉为基料的乳酸菌饮料整体功能特性最强,以大豆分离蛋白粉为基料的乳酸菌饮料抑制致病菌能力较强,以乳清蛋白粉为基料的乳酸菌饮料抗氧化及降血压能力较强。应用主成分分析提取到3个主成分反映原变量的信息,累计贡献率达95.589%,能够较好地反映9项功能指标的变化趋势,其结果表明:贮藏时间影响乳酸菌饮料的功能特性。比较不同基料乳酸菌饮料贮藏期内功能特性的综合得分,结果:脱脂乳粉>大豆分离蛋白粉>乳清蛋白粉。

    Abstract:

    Eight strains of probiotics with clear source and good functional characteristics were used to prepare lactic acid bacteria beverage with different fermentation materials. To explore the fermentation characteristics of compound probiotics and its effects on antioxidant, pathogenic bacteria and blood pressure lowering ability of lactic acid bacteria beverage with different base materials, Principal Component Analysis (PCA) was used to evaluate the functional characteristics of lactic acid bacteria beverage during storage period comprehensively. The results showed that the growth rate of compound probiotics in skim milk was the fastest and the number of live bacteria was the highest when it reached the stable stage. The change of acidity was consistent with the growth curve. In the comparison of the specific functional characteristics of lactic acid bacteria beverage, the whole functional characteristics of the beverage with skim milk powder as the base material was the strongest, the lactic acid bacteria beverage with soybean separated protein powder as the base material had stronger ability of inhibiting pathogenic bacteria, anti-oxidation and blood pressure lowering ability of Lactobacillus beverage based on whey protein powder is stronger. The information of three principal components reflecting the original variables was extracted by principal component analysis, and the cumulative contribution rate was 95.589, which could reflect the change trend of 9 functional indexes. The results showed that different storage time had an effect on the functional characteristics of lactic acid bacteria beverage. The comprehensive scores of the functional characteristics of different base material lactic acid bacteria beverages during storage were as follows: skim milk powder>soybean separated protein powder>whey protein powder.

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韩之皓;郭帅;黄天;郑岩;王月娇;白梅;王记成;张和平.复合益生菌在乳酸菌饮料中的发酵特性和功能性质研究[J].中国食品学报,2020,20(11):129-138

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  • 在线发布日期: 2020-12-04
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