研究报告
中国酿造
2018年第37卷第4期
总第314期
解淀粉乳耗菌L6发酵的全谷物酸奶及其功能性研究
苏颖晶'李理*余保宁?彭小露
（1.华南理工大学食品科学与工程学院广东广州5106402.广东燕塘乳业股份有限公司广东广州510507）
·33·
摘要以全谷物膨化粉和低脂乳粉为原料选用1.5%山药和1.5%薏米作为固定添加全谷物分别加入1.5%的不同谷物利用可分泌胞外普鲁兰酶的解淀粉乳杆菌L6(LacfobacillusamylolyticusL6)作为发酵剂制备全谷物酸奶。研究了添加全谷物后对酸奶理化性质、流变学性质、抗氧化特性和抗消化特性的影响。结果表明以低脂酸奶为对照组,全谷物酸奶的pH显著下降在4.164.32之间；酸度显著上升在114.00～133.72T之间质构变得柔软和黏桐全谷物酸奶样品抗氧化能力得到改善其中添加山药意米红豆的低脂酸奶(LMY+YBR)清除DPPH自由基离子、羟自由基离子的能力为198.7mmol/L和66.2%显著高于低脂酸奶(P<0.05）全谷物酸
奶在模拟体外消化后生成的葡萄糖值显著低于理论葡萄糖值(P<0.05）具有抗消化性，关键词全谷物酸牛奶抗氧化功能性
中图分类号TS201.2
文章编号：0254-5071(2018)04-0033-05
doi:10.11882/j.issn.02545071.2018.04.007
Preparation of wholegrain yogurts by Lactobacillus amylolyticus L6 and their functionality
SU Yingjing', LI Li'*, YU Baoning", PENG Xiaoxia
(1.Schoo/ of Food Science and Engincering, South China University of Technology, Guangzhou 510640, China
2.Guangdong Yantang Dairy Co., Lrd., Guangzhou 5/0507, China)
Abstract :With wholegrains puffed powder and low-fat milk powder as raw materials, yam 1.5% and barley 1.5% as fixed wholegrains addition, and then with different wholegrain addition 1.5%, wholegrain yogurt was prepared using promozyme-producing Lactobacillus amylolyticus L6 as the fer-mentation starter. The effects of different wholegrains on the physical and chemical properties, rheological properties, antioxidant properties and anti-digestive characteristics of the yogurt were investigated. The results showed that with low-fat yogurt as the control group, the pH of wholegrain yo-gurt dropped significantly, which was between 4.16 and 4.32, the acidity rose significantly, which was between 114.00 °T and 133.72 °T, and the tex-ture became soft and sticky. The antioxidant capacity of wholegrain yogurt was improved: the ability of scavenging DPPH and hydroxyl radical ion a-bility of the yogurt with yam, barley and red bean addition were 198.7 mmol/L and 66.2%, they were significantly higher than low fat yogurt (P<0.05). The glucose value of wholegrain yogurt was significantly lower than the theoretical glucose value after simulated in vitro digestion (P<0.05), which showed anti- digestion characteristics.
Key words wholegrain; yogurt; antioxidant; functionality
酸奶以其高营养和独特风味深受消费者的喜爱。然而普通酸奶存在含糖量高、餐后升血糖指数高等缺陷不适宜肥胖人主以及糖尿病患者食用。随者饮食结构的变化我国Ⅱ型糖尿病及肥胖的发病率日益增高针对此类群体有控制血糖、控制热量、增加摄入膳食纤维叫的特点开发新型全谷物保健酸奶具有必要性和应用前景广阔3。
全谷物中含有天然的葡萄糖苷酶抑制剂对Ⅱ型糖尿
病有预防和辅助治疗作用4。全容物粉所含有的微量元系能促进酸奶菌种的生长繁殖、淀粉能改善酸奶质构全谷物经过菌种发酵后结合态的活性物质转化成游离态提高了吸收利用率两者相辅相成。综合国内外的研究进展针对Ⅱ型糖尿病患者人群开发的功能性酸奶研究较少包一枫等把全谷物汁添加到酸奶中BOSNEALA等利用苹果片、干葡萄片和小麦谷物制备益生酸奶WANGC等(3)
收稿日期2018-01-14
修回日期2018-03-29
基金项目广州市科技计划项目(201508020021)
作者简介苏额晶（1992-）女硕士研究生研究方向为食品科学
把玉米添加到酸奶中。以上研究均得到风味较好的谷物酸奶但存在谷物添加量过少、谷物种类单一、发酵菌种不恰当等欠缺。从黄浆水中分离得到的解淀粉乳杆菌(Lacto-bacillusamylolyticus)L6是一株理想的生产全谷物酸奶的菌种。经过基因鉴定与前期研究,证实该菌株适合在酸奶环境中生长进行同型发酵同时分泌的胞外普鲁兰酶可分解谷物淀粉中的1,6-糖苷键配合酸奶的后熟工艺促进全谷物酸奶中慢消化、难消化物质的形成。
本研究选择山药、薏米、核桃、红豆、黑芝麻膨化粉作
为原料添加到酸奶中。在增大全容物粉的添加浓度同时创新性地利用从黄浆水中分离的解淀粉乳杆菌L6作为发醇剂。通过解淀粉乳杆菌L6发酵将牛乳与挤压膨化后超微粉碎的全谷物粉为原料制备出一种新型保健酸奶研究其理化性质、流变性质、抗氧化性质、抗消化特性以期为开
*通讯作者李理(1965-）女教授，博士研究方向为蛋白质化学
?1994-2018 China Academic Journal Electronic Publishing House, All rights reserved.
http://www.cnki.net