• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science & Nutrition >The effect of proteolytic activity of starter cultures on technologically important properties of yogurt
【24h】

The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

机译：发酵剂的蛋白水解活性对酸奶技术重要性的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Abstract In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide (EPS) on the performance of each strain were screened. In order to compare the textural properties of yogurt samples, four parameters were evaluated: syneresis, water-holding capacity, cohesiveness, and hardness. Results showed that strains with high proteolytic activity had lower acidifying activity during fermentation and storage. Samples containing EPS-producing starter cultures had low proteolytic activity except samples K, L, and M. These differences related to nature and characteristics of each strain. Counts of starter cultures in samples produced using strains with high proteolytic activity were higher than other samples. Textural analysis data showed significant differences ( p < .05) among strains in the four tested parameters. Strains with high proteolytic activity showed lower texture properties than other samples. Evaluation of sensory characteristics also showed samples prepared using strains with low or medium proteolytic activity and produced with EPS-producing strains have higher overall acceptability than other samples. Accordingly, microbial, physicochemical, and sensory properties of produced yogurts confirm that proteolytic activity is one of the most effective factors in quality of product and performance of each strain.
机译：摘要研究了酸奶发酵剂细菌的蛋白水解活性对酸奶理化特性和工艺特性的影响。此外，筛选了蛋白水解活性和胞外多糖（EPS）的产生对每种菌株性能的影响。为了比较酸奶样品的质地特性，评估了四个参数：脱水收缩，持水量，内聚性和硬度。结果表明，具有高蛋白水解活性的菌株在发酵和储存过程中具有较低的酸化活性。包含产生EPS的发酵剂的样品的蛋白水解活性较低，但样品K，L和M除外。这些差异与每种菌株的性质和特性有关。使用具有高蛋白水解活性的菌株生产的样品中的发酵剂培养物计数高于其他样品。质地分析数据显示，在四个测试参数中，菌株之间存在显着差异（p <.05）。具有高蛋白水解活性的菌株显示出比其他样品更低的质地特性。感官特性的评估还显示，使用蛋白水解活性较低或中等的菌株制备的样品以及使用EPS产生菌株生产的样品的总体可接受性高于其他样品。因此，生产的酸奶的微生物，理化和感官特性证实，蛋白水解活性是影响每种菌株产品质量和性能的最有效因素之一。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号