| 双歧杆菌22-5胞外多糖对酸奶品质的影响 |
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| 引用本文： | 李伟欣,程静,李平兰.双歧杆菌22-5胞外多糖对酸奶品质的影响[J].食品科学,2006,27(12):118-122. |
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| 作者姓名： | 李伟欣 程静 李平兰 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院； |
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| 基金项目： | 北京市自然科学基金资助项目（5072025） |
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| 摘 要： | 本文主要研究了双歧杆菌22-5胞外多糖(exopolysaccharide,EPS)对酸奶菌种在逆境中存活率以及对酸奶质构的影响作用。结果表明:与空白对照相比,100mg/L的EPS对酸奶菌种在冷藏温度、模拟胃肠道不良环境中保护作用均不显著;12.0g/L的EPS能显著提高酸奶黏度、降低其pH值、增加其酸度,但对持水力的影响不显著。
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| 关 键 词： | 胞外多糖 酸奶 存活率 逆境 品质 |
| 文章编号： | 1002-6630（2006）12-0118-05 |
| 收稿时间： | 2006-09-14 |
| 修稿时间： | 2006-09-14 |
Effect of Exopolysaccharide Produced by Bifidobacterium 22-5 on the Character of Yoghurt |
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| LI Wei-xin,CHENG Jing,LI Ping-lan.Effect of Exopolysaccharide Produced by Bifidobacterium 22-5 on the Character of Yoghurt[J].Food Science,2006,27(12):118-122. |
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| Authors: | LI Wei-xin CHENG Jing LI Ping-lan |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | The effect of exopolysaccharide (EPS) produced by Bifidobacterium 22-5 on the character of yoghourt was studied in this paper. The results showed that 100mg/L EPS affect the livability little when the bacteria was under cold storage and traveled the simulated enteron. Bisides, 12.0g/L EPS can effectively improve the viscosity and acidity, but descreased the pH value, without remarkable change of water-binding capacity. |
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| Keywords: | exopolysaccharide(EPS) yoghurt livability adversity quality |
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