The stability of the casein-gluconate matrix in reduced-lactose kefir with soluble fraction polysaccharides containing β-glucan from Pleurotus ostreatus

被引：4

作者：

Cais-Sokolinska, Dorota ^{[1
]}

Stachowiak, Barbara ^{[2
]}

Kaczynski, Lukasz K. ^{[1
]}

Bierzunska, Paulina ^{[1
]}

Gorna, Barbara ^{[2
]}

机构：

[1] Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Dairy Technol, Wojska Polskiego 31, PL-60624 Poznan, Poland

[2] Poznan Univ Life Sci, Fac Food Sci & Nutr, Inst Food Technol Plant Origin, Wojska Polskiego 31, PL-60624 Poznan, Poland

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷 / 01期

关键词：

Kefir; Texture; Fermentation; Soluble fraction of polysaccharides; Pleurotus ostreatus; Mushrooms; ACID MILK GELS; RHEOLOGICAL PROPERTIES; PHYSICAL-PROPERTIES; EDIBLE MUSHROOMS; STARTER CULTURES; FRUITING BODIES; GOATS MILK; SKIM MILK; YOGURT; QUALITY;

D O I：

10.1111/1471-0307.12429

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise the casein-gluconate kefir matrix. Soluble fraction of polysaccharides dissolved in water or in milk was added to the lactose-reduced milk (0.5% w/v). Fermentation was carried out at 22 degrees C (to pH 4.4, 31 degrees SH). Kefirs with SFP dissolved in the milk showed higher firmness, cohesiveness and consistency than the control kefir. The dissolving of SFP in the milk reduced spontaneous whey syneresis and prevented changes in water holding capacity. Soluble fraction of polysaccharides decreased the feeling of prickling in the kefirs and their mouth-coating properties.

引用

页码：122 / 130

页数：9

共 40 条

[1] Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids [J].