食品科学 ›› 2021, Vol. 42 ›› Issue (18): 127-134.doi: 10.7506/spkx1002-6630-20200616-213

• 生物工程 • 上一篇    下一篇

动物双歧杆菌、植物乳杆菌与传统发酵剂共培养对发酵乳抗氧化特性的影响

李思宁,唐善虎,任然   

  1. (西南民族大学食品科学与技术学院,四川 成都 610041)
  • 发布日期:2021-09-29
  • 基金资助:
    中央高校基本科研业务费专项(2020NYB26);四川省科技支撑计划项目(2018NZ0003); 四川省重点研发项目(2020YFN0153)

Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk

LI Sining, TANG Shanhu, REN Ran   

  1. (College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)
  • Published:2021-09-29

摘要: 动物双歧杆菌(Bifidobacterium animalis subsp. lactis,Ba)、植物乳杆菌(Lactobacillus plantarum,Lp)与传统酸奶发酵剂(Y)共培养条件下,对发酵乳的酸化特性(pH值和滴定酸度)、蛋白水解活力、胞外多糖(exopolysaccharide,EPS)含量、肽含量、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、羟自由基清除率、Fe2+螯合能力及还原能力进行研究,以探讨共发酵对发酵乳抗氧化特性的影响。结果表明,在冷藏过程中,发酵乳的酸化能力和蛋白水解活力增加(P<0.05)。EPS主要由传统发酵剂产生,不是造成不同菌种发酵乳抗氧化能力差异的原因。发酵乳在冷藏期间肽含量和还原能力均表现出上升-下降的趋势,于第7天达到峰值。与单一Y相比,Ba或Lp与Y共发酵可提高发酵乳的蛋白水解活力、肽含量和抗氧化能力(P<0.05)。Y-Ba/Lp发酵乳在冷藏期内具有最高的DPPH自由基清除率、羟自由基清除率、Fe2+螯合能力和还原能力(P<0.05);Y-Lp比Y-Ba发酵乳有较低的DPPH自由基清除率、Fe2+螯合能力和还原能力,但有较高的羟自由基清除率(P<0.05)。本研究表明,益生菌共培养可以提高发酵乳的抗氧化能力,这种作用主要源于益生菌的蛋白水解特性。

关键词: 发酵乳;共发酵;抗氧化能力;肽;蛋白水解

Abstract: To explore the effect of mixed-culture fermentations on antioxidant properties of fermented milk, yogurts fermented with Bifidobacterium animalis subsp. lactis (Ba) and/or Lactobacillus plantarum (Lp) combined with a commercial direct?vat?set?(DVS)?yogurt?starter culture containing Sterptococcus thermophilus and L. bulgaricus (1:1) were evaluated for acidification characteristics (pH and titratable acidity), proteolytic activity, exopolysaccharide (EPS) content, peptide content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, hydroxyl radical scavenging activity, Fe2+ chelating activity and reducing power. The results showed that the acidification activity and proteolytic activity of fermented milk increased (P < 0.05) during refrigerated storage. EPS was mainly produced by the commercial starter culture, and was not responsible for the difference in the antioxidant capacity of fermented milks made with different starter cultures. The peptide content and reducing power showed an upward and then downward trend, reaching maximum values on the 7th day. Y in conjunction with Ba and/or Lp enhanced the proteolytic activity, peptide content and antioxidant activity when compared with Y alone (P < 0.05). Yogurt fermented with Y-Ba/Lp showed the highest DPPH radical scavenging activity, hydroxyl radical scavenging activity, Fe2+ chelating activity and reducing power (P < 0.05). Yogurt fermented with Y-Lp showed higher hydroxyl radical scavenging activity, but lower DPPH radical scavenging activity, Fe2+ chelating activity and reducing power than that fermented with Y-Ba (P < 0.05). This study suggests that co-fermentation with probiotics improves the antioxidant activity of fermented milks, and this effect is mainly due to the higher proteolytic activity of probiotics.

Key words: fermented milk; co-fermentation; antioxidant activity; peptide; proteolysis

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