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投稿时间：2024-09-23
投稿时间：2024-09-23
中文摘要: 为开发一款具有潜在降血糖功能的风味酸奶，该试验筛选出两株具有α-葡萄糖苷酶抑制活性的乳酸菌，并对其进行益生特性的研究，并将降糖能力强的鼠李糖乳杆菌NSD-1（Lactobacillus rhamnosus NSD-1）和植物乳杆菌NSD-2（Lactobacillus plantarum NSD-2）与商业发酵剂联合发酵酸奶，以菊粉、低聚果糖和薄壳山核桃多肽添加量为单因素，通过响应面试验优化酸奶制备工艺，以α-葡萄糖苷酶抑制率为考察指标确定最佳配比。结果显示，鼠李糖乳杆菌NSD-1 和植物乳杆菌NSD-2 具有较好的α-葡萄糖苷酶抑制活性，抑制率分别为（57.91±2.64）%和（71.20±1.22）%，并表现出较好的益生性能。酸奶最佳工艺配方为菊粉1.0%，低聚果糖0.6%，薄壳山核桃多肽0.06%，其α-葡萄糖苷酶抑制率为53.72%。与普通酸奶相比，薄壳山核桃多肽复合益生元酸奶的酸度、持水力以及α-葡萄糖苷酶抑制率显著提高。
Abstract:In order to develop a flavored yogurt with potential hypoglycemic function，two strains of Lactobacillus with α-glucosidase inhibitory activity were first screened through tests，and their probiotic properties were studied.Then，the yogurt was fermented in combination with commercial starter and Lactobacillus rhamnosus NSD-1 and Lactobacillus plantarum NSD-2 which had strong hypoglycemic ability.Response surface test was conducted to optimize the preparation process of yogurt with inulin，fructooligosaccharide，and pecan polypeptide as single factor，and the optimal ratio was determined by α-glucosidase inhibition rate.The results showed that Lactobacillus rhamnosus NSD-1 and Lactobacillus plantarum NSD-2 had good α-glucosidase inhibitory activity，with inhibition rates of （57.91±2.64）% and （71.20±1.22）%，respectively，and they showed good probiotic properties.The optimal process formula of yogurt was as follows：inulin of 1.0%，fructooligosaccharides of 0.6%，pecan polypeptide of 0.06%，and α-glucosidase inhibition rate of 53.72%.Compared with those of ordinary yogurt，the acidity，water retention，and α-glucosidase inhibition rate of pecan polypeptide complex prebiotic yogurt were significantly improved.
文章编号：202506013 中图分类号： 文献标志码：
基金项目:江苏省林业科技创新与推广项目（LYKJ［2022］12）；国家自然科学基金面上项目（32372355）；内蒙古乳业技术研究院有限责任公司科研项目（100803-2023-KY-00314）；中国食品科学技术学会食品科技基金——雅培食品营养与安全专项科研基金项目（2021-F02）
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