Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation
文献类型： 外文期刊
作者： Du, Huaxin 1 ; Wang, Xuping 1 ; Yang, Huaigu 1 ; Zhu, Fan 3 ; Liu, Jie 4 ; Cheng, Jingrong 1 ; Lin, Yaosheng 1 ; Tang, Daobang 1 ; Liu, Xueming 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China
2.Jiangxi Agr Univ, Coll Biosci & Bioengn, Nanchang 330045, Peoples R China
3.Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand
4.Guangdong Yantang Dairy Co Ltd, Guangzhou 510700, Peoples R China
5.133 Yihenglu,Dongguanzhuang, Guangzhou 510610, Peoples R China
关键词： Mulberry pomace; Phenolic compound; Yogurt; Quality; Protein hydrolysis; ACE-I activity
期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）
ISSN： 0956-7135
年卷期： 2023 年 144 卷
页码：
收录情况： SCI
摘要： The effects of phenolic fraction of mulberry pomace on yogurt quality were investigated. Polyphenol-enriched extract of mulberry pomace (MPPE), rich in phenols, anthocyanins and proanthocyanidins, was incorporated to yogurt before and after fermentation at 0.50%, 0.75%, 1.00% and 1.25% (w/v), respectively. The addition either before or after fermentation decreased L* and b* values, increased a* value, reduced syneresis and changed textural properties. MPPE added before fermentation inhibited lactic acid bacteria (LAB) growth, increased particle size, inhibited protein hydrolysis and active peptide release, and reduced ACE-I activity of yogurt. When added after fermentation, MPPE at moderate levels (within 1.00%) promoted LAB growth, reduced pH value and increased total acid content, decreased particle size, promoted protein hydrolysis and active peptide release, and increased ACE-I activity. Phenolics in mulberry pomace exert unique effects on the physi-cochemical and textural properties of yogurt and adding MPPE after fermentation was more beneficial to improve yogurt quality.
- 相关文献
作者其他论文 更多>>
-
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
作者：Cheng, Jingrong;Chen, Peiyu;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Chen, Peiyu;Zhu, Mingjun;Zhu, Mingjun
关键词：Cantonese sausage; Prunus mume polyphenols; Texture; Oxidation stability; Nitrite; N-nitrosamine
-
Impact of Hormone on Growth and GA3 Regulation of Anthocyanin Biosynthesis in Suspension-Culture Cells of Cyclocarya paliurus
作者：Pan, Chuanqing;Liu, Yuan;Chen, Jiguang;Yin, Zhongping;Tang, Daobang
关键词：anthocyanin; Cyclocarya paliurus; gibberellin A(3); multi-omics; plant cell culture
-
Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea
作者：Zhang, Jinhua;Bi, Penghui;Guo, Jiamin;Bi, Penghui;Guo, Jiamin;Zou, Jinhao;Wang, Xuping
关键词：Lipoxygenase from
Volvaria volvacea ; Porcine myofibrillar protein; Low NaCl; Emulsification; Gelatin -
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods
作者：Zang, Jianwei;Yan, Bingxu;Liu, Zebo;Chen, Jiguang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Yin, Zhongping
关键词：Lactic acid bacteria; Exopolysaccharides; Food quality; Health benefits; Future research
-
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
作者：Zhang, Yuanyuan;Zang, Jianwei;Liu, Shutong;Yan, Bingxu;Chen, Jiguang;Li, Dongwen;Liu, Zebo;Yin, Zhongping;Tang, Daobang;Peng, Dayong
关键词：egg-based yoghurt; gellan gum; quality; texture; intermolecular force
-
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
作者：Zou, Jinhao;Shen, Hongyun;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Liu, Xueming;Tang, Daobang;Zou, Jinhao;Shen, Hongyun;Li, Anping
关键词：Fermented soybean products; Lactic acid bacteria starter; Microbial community structure; Flavor; Correlation analysis
-
Preservation mechanism of chitosan/gelatin films modified by deep eutectic solvent on chilled chicken breast at 4 °C storage
作者：Tang, Daobang;Wen, Haitao;Xu, Zhijie;Zou, Jinhao;Liu, Xueming;Wang, Xuping;Zhang, Dequan;Wang, Xuping
关键词：Chitosan/gelatin film; Deep eutectic solvent; Chicken breast; Antibacterial mechanism; Preservation
