分离
共轭亚油酸
化学
食品科学
发酵
乳清蛋白
亚油酸
分离乳清蛋白粉
乳酸
生物化学
脂肪酸
细菌
生物
遗传学
作者
Junjun Qing,Peng Cheng,Xuanyi Meng,Haixing Li,Xiaohua Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-07-10
卷期号:429: 136849-136849
被引量:7
标识
DOI:10.1016/j.foodchem.2023.136849
摘要
The study aimed to investigate the impact of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesis by Lactobacillus casei, as well as its effects on whey syneresis, water holding capacity (WHC), and texture characteristics of set yogurt. The amount of whey syneresis decreased about 30% with the adding of 0.1% linoleic acid (LA). The interaction between LA and casein (CS), β-lactoglobulin (β-Lg) and bovine serum albumin (BSA) was observed by UV-Vis absorption spectroscopy, 3D fluorescence spectroscopy and CD spectroscopy. It found that LA changed the microenvironment and polarity around amino acids, as well as the conformation of the three milk proteins. Scanning electron microscope (SEM) analysis revealed that the addition of LA resulted in a more uniform and compact microstructure of the set yogurt. It indicates that LA can promote the crosslink of milk proteins, which may be the reason for the reduction of whey syneresis in set yogurt.
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