山楂叶多糖和γ-聚谷氨酸对酸奶品质的影响

Effect of Polysaccharides from Hawthorn Leaves and γ-Polyglutamic Acid on the Quality of Fermented Milk

该试验旨在研究添加不同浓度的山楂叶多糖和γ-聚谷氨酸对发酵酸奶品质的影响。结果表明:山楂叶多糖和γ-聚谷氨酸的添加可以促进乳酸菌增殖,当山楂叶多糖和γ-聚谷氨酸的添加量分别0.6 g/L和0.2 g/L时,酸奶的持水力、Zeta电位最高,粒径最小,酸奶的硬度、咀嚼性和黏性感官评分达到最高。添加山楂叶多糖和γ-聚谷氨酸后,酸奶的DPPH自由基清除率均高于空白对照组。因此,适量添加山楂叶多糖和γ-聚谷氨酸可以有效改善酸奶的品质。该研究为新型功能性发酵乳制品的开发提供了理论依据和技术支撑。

The effects of adding different amounts of polysaccharides isolated from hawthorn leaves(HLP) and γ-polyglutamic acid on the properties of fermented milk were investigated. The results showed that HLP and γ-polyglutamic acid could stimulate the growth of lactic acid bacteria. When HLP and γ-polyglutamic acid were added at 0.6 g/L and 0.2 g/L, the fermented milk had the highest water-holding capacity and highest Zeta potential, the particle size of the fermented milk was the smallest, and the hardness, masticability and stickiness of fermented milk reached the highest. Simultaneously, the maximum DPPH radical scavenging rate of fermented milk was higher than the control group. The addition of a certain amount of HLP and γ-polyglutamic acid could effectively improve the quality of fermented milk. This study provided a theoretical basis and technical support for the development of new functional fermented dairy products.