| 嗜热链球菌胞外多糖EPS333对酸乳品质的影响 |
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| 引用本文： | 车皞祺,艾连中,夏永军,张汇.嗜热链球菌胞外多糖EPS333对酸乳品质的影响[J].工业微生物,2019,49(2):25-31. |
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| 作者姓名： | 车皞祺 艾连中 夏永军 张汇 |
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| 作者单位： | 上海理工大学医疗器械与食品学院,上海食品微生物工程技术研究中心,上海200093;上海理工大学医疗器械与食品学院,上海食品微生物工程技术研究中心,上海200093;上海理工大学医疗器械与食品学院,上海食品微生物工程技术研究中心,上海200093;上海理工大学医疗器械与食品学院,上海食品微生物工程技术研究中心,上海200093 |
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| 基金项目： | 国家自然基金项目;山东省重点研发计划 |
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| 摘 要： | 本研究以酸乳为基质,通过测试酸乳酸化速率曲线、脱水收缩敏感性、持水力、水分迁移、质构及流变特性等参数,研究了嗜热链球菌胞外多糖与市场常规应用多糖对酸乳品质的影响。研究结果表明:嗜热链球菌胞外多糖EPS333在酸乳凝胶过程中较其他几种多糖能明显减缓酸化趋势,后熟及储藏阶段减少"自由水"含量,降低流动性,改善其流变特性。
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| 关 键 词： | 嗜热链球菌 胞外多糖 酸化速率 凝乳特性 流变特性 |
Effects of Streptococcus thermophilus exopolysaccharide EPS333 on the quality of yogurt |
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| CHE Haoqi,AI Lianzhong,XIA Yongjun,ZHANG Hui.Effects of Streptococcus thermophilus exopolysaccharide EPS333 on the quality of yogurt[J].Industrial Microbiology,2019,49(2):25-31. |
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| Authors: | CHE Haoqi AI Lianzhong XIA Yongjun ZHANG Hui |
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| Institution: | (Shanghai Engineering Research Center of Food Microbiology, School ofMedical Instruments andFood Engineering, University of Shanghai for Science and Technology,Shanghai 200093, China) |
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| Abstract: | In this study, the effects of exopolysaccharide from Streptococcus thermophilus were compared with the conventional colloids in dairy products. The acidification rate curves, water holding capacity, water migration and rheological properties of yogurt were tested, respectively. The results showed that the slope of acidification rate curve,“free water” content and fluidity of EPS333, obtained from Streptococcus thermophilus AR333, were lower than those of other polysaaccharides during the yoghurt gel process. The rheological properties were improved in the stage of ripening and storing of yogurt fermentation process. |
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| Keywords: | Streptococcus thermophiles exopolysaccharides acidificationrate curd characteristics rheological properties |
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