不同分子质量透明质酸对酸乳品质的影响

摘要/Abstract

摘要： 透明质酸（hyaluronic acid，HA）是一种新型食品添加剂，将HA与嗜热链球菌和保加利亚乳杆菌一同加入鲜牛乳中发酵，通过测定酸乳的pH值、持水力、活菌数、流变特性、挥发性风味物质、稳定性等指标，探讨HA分子质量和添加量的不同对酸乳品质产生的影响。结果表明，不同分子质量HA会对酸乳品质产生不同的影响；但均能显著提高酸乳的持水力，爽滑性以及细腻度（P<0.05）；其中，添加高分子质量（1280 kDa）HA可以提高酸乳的弹性模量（G'）和黏性模量（G''），并增强乳液稳定性指数、促进保加利亚乳杆菌和嗜热链球菌的生长繁殖，但在发酵结束后有明显的乳清析出；中分子质量（350 kDa）HA会抑制保加利亚乳杆菌的生长繁殖，提高酸乳pH值，降低滴定酸度，优化感官品质；低分子质量（180 kDa）HA则会降低酸乳的稳定性。综上所述，中分子质量HA可以改善发酵乳品质。

关键词: 透明质酸, 酸奶, 挥发性风味物质, 稳定性分析, 流变特性, 质构

Abstract: Hyaluronic acid (HA) is a new type of food additive. HA, together with Streptococcus thermophilus and Lactobacillus bulgaricus, was added into fresh milk for fermentation. By measuring the pH value, water holding capacity, number of viable bacteria, rheological properties, volatile flavor substances, stability and other indicators of yoghurt, the effects of various molecular weights and amounts of HA on the quality of yoghurt were determined. The results showed that various molecular weight HA had different effects on the quality of yoghurt; However, it could significantly improve the water holding capacity, smoothness and fineness of yoghurt (P<0.05); Among them, the addition of high molecular weight (1280 kDa) HA improved the elastic modulus (G '') and viscosity modulus (G '') of yoghurt, enhanced the stability index of yoghurt, promoted the growth and reproduction of Lactobacillus bulgaricus and Streptococcus thermophilus, but there is obvious whey precipitation after the end of fermentation; Medium molecular weight (350 kDa) HA inhibited the growth and reproduction of Lactobacillus bulgaricus, improved the pH value of yoghurt, reduced the titratable acidity, and optimized the sensory quality; Low molecular weight (180 kDa) HA would reduce the stability of yoghurt. To sum up, medium molecular weight HA can improve the quality of fermented milk.

Key words: Hyaluronic acid, Yogurt, Volatile flavor substances, Stability analysis, Rheological properties, Texture

中图分类号:

TS252.54

周海栋唐善虎李思宁. 不同分子质量透明质酸对酸乳品质的影响[J]. 食品科学.

Hai-Dong ZHOU 唐善虎 TANG Shan-Hu. Effect of adding various molecular masses of hyaluronic acid on the quality of yogurt[J]. FOOD SCIENCE.

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