不同益生元对酸奶游离氨基酸及风味的影响

doi:10.7506/spkx1002-6630-20190903-038

食品科学 ›› 2020, Vol. 41 ›› Issue (20): 83-89.doi: 10.7506/spkx1002-6630-20190903-038

不同益生元对酸奶游离氨基酸及风味的影响

李蕊，王一然，刘一鸣，史海粟，陈旭，赵瑛博，武俊瑞

（沈阳农业大学食品学院，辽宁沈阳 110866）

出版日期:2020-10-25 发布日期:2020-10-23
基金资助:
国家自然科学基金面上项目（31871831）；辽宁省创新人才项目（LR2019065）；沈阳市中青年科技创新领军人才项目（RC200495）

Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt

LI Rui, WANG Yiran, LIU Yiming, SHI Haisu, CHEN Xu, ZHAO Yingbo, WU Junrui

(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)

Online:2020-10-25 Published:2020-10-23

摘要/Abstract

摘要： 为研究添加不同益生元发酵对酸奶游离氨基酸及风味的影响，以用低聚木糖、低聚异麦芽糖、低聚半乳糖、蔗糖发酵的酸奶为研究对象，在利用乳品综合成分指标分析仪检测蛋白质含量、脂肪含量、非脂乳固体含量等基本营养成分的基础上，利用电子舌技术、高效液相色谱-质谱联用技术对游离氨基酸进行检测，并结合味道强度值、主成分分析法、相关性分析、氨基酸评分进行综合评价。结果表明，添加不同益生元酸奶的蛋白质、脂肪、总固形物、非脂乳固体含量均符合国家标准；各组分间除酸味外，其他风味差异较小，酸味大小依次为：低聚木糖＜低聚半乳糖＜低聚异麦芽糖＜对照组；添加益生元发酵酸奶中共检测出17 种游离氨基酸，添加低聚木糖酸奶中总游离氨基酸含量为119.31 mg/g，显著高于其他益生元添加组及对照组，且对照组中总游离氨基酸含量为112.49 mg/g，显著高于低聚半乳糖中的79.48 mg/g，但与低聚异麦芽糖中的108.93 mg/g差异不大；低聚木糖组甜味、鲜味、苦味氨基酸含量显著高于对照组及其他实验组，对照组甜味与苦味氨基酸含量高于低聚异麦芽糖及低聚半乳糖组，低聚半乳糖组各呈味氨基酸含量均最低；各组分氨基酸模式评分值大多数高于氨基酸模式标准值。综合来看，并非全部益生元均会对酸奶发酵产生正向影响，添加低聚木糖酸奶中游离氨基酸含量最高且风味较好。这为益生元酸奶的工业生产过程中基本营养成分及风味调控提供参考。

关键词: 酸奶；益生元；游离氨基酸；风味

Abstract: To study the effect of different prebiotics on the free amino acids and flavor of yogurt, the contents of basic nutrients such as protein, fat and non-fat milk solids were measured in yogurts with added xylooligosaccharide, oligomeric isomaltose, galacto-oligosaccharide, or sucrose (as a control) using a milk composition analyzer, and free amino acids were determined by electronic tongue and high performance liquid chromatography-mass spectrometry. Furthermore, a comprehensive evaluation was carried out based on taste activity value and amino acid score using principal component analysis and correlation analysis. The results showed that the contents of protein, fat, total solids and non-fat milk solids in all yogurts with added prebiotics were in line with the national standards. There was little difference in all flavor attributes except for sour taste, and the sour taste intensity of various yogurts was ranked in the following order: xylooligosaccharide < galacto-oligosaccharide < oligo-isomaltose < control. In total, 17 free amino acids were detected in the three prebiotic yogurts, and the content of total free amino acids in the yoghurt with added xylooligosaccharide was about 119.31 mg/g, which was significantly higher than in those added with the other probiotics and the control group. The content of total free amino acids in the control group was 112.49 mg/g, which was significantly higher than that (79.48 mg/g) in the yogurt with added galacto-oligosaccharide, but was not significantly different from that (108.93 mg/g) in the yogurt with added oligo-isomaltose. The contents of sweet, umami and bitter amino acids in the yogurt with added xylooligosaccharide was significantly higher than those in the control group and the other prebiotic addition groups. The contents of sweet and bitter amino acids in the control group were higher than those in the yogurt with added oligomeric isomaltose or galacto-oligosaccharide. The content of each class of taste-active amino acids was the lowest in the yogurt with added galacto-oligosaccharide. For the four yogurts, amino acid scores were mostly higher than the amino acid standard pattern values. On the whole, not all prebiotics had a positive effect on yoghurt fermentation. The yoghurt with added xylooligosaccharide had the highest free amino acid content and good flavor. This study will provide reference for regulating the basic nutrient composition and flavor of industrial produced prebiotic yogurt.

Key words: yogurt; prebiotics; free amino acids; flavor

中图分类号:

TS252.54

李蕊，王一然，刘一鸣，史海粟，陈旭，赵瑛博，武俊瑞. 不同益生元对酸奶游离氨基酸及风味的影响[J]. 食品科学, 2020, 41(20): 83-89.

LI Rui, WANG Yiran, LIU Yiming, SHI Haisu, CHEN Xu, ZHAO Yingbo, WU Junrui. Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt[J]. FOOD SCIENCE, 2020, 41(20): 83-89.

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不同益生元对酸奶游离氨基酸及风味的影响

Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt

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