Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1K 2W5.
Food Chem. 2013 Dec 1;141(3):1716-21. doi: 10.1016/j.foodchem.2013.03.096. Epub 2013 Apr 25.
The objective of this work was to compare the gelation of soymilk particles induced by the acidification of a commercial starter culture with that resulting by addition of glucono-δ-lactone (GDL). Structure formation was followed using rheology, and the microstructure was observed by confocal microscopy. Acidification of lactic acid bacteria resulted in a higher gelation pH (pH 6.29±0.05) compared to that of a gel induced by GDL (pH 5.9±0.04). This difference was attributed to the longer time available for rearrangements of the soymilk particles in soymilk with starter cultures compared to the fast acidification by GDL. In spite of the earlier gelation pH, there were no observed differences in the final gel stiffness measured at pH 5.1, the value of tan δ, the frequency dependence and the linear viscoelastic range of the gels measured at the final pH. Microstructural observations also showed a similar protein network structure.
本工作旨在比较由商业发酵剂酸化诱导的豆浆颗粒胶凝与添加葡萄糖酸-δ-内酯（GDL）诱导的胶凝。使用流变学跟踪结构形成，并通过共聚焦显微镜观察微观结构。与 GDL（pH5.9±0.04）诱导的凝胶相比，乳酸菌酸化导致凝胶 pH 值更高（6.29±0.05）。这种差异归因于与 GDL 的快速酸化相比，在发酵剂存在的豆浆中，豆浆颗粒有更多的时间进行重新排列。尽管胶凝 pH 值较早，但在最终 pH 值下测量的最终凝胶硬度、tan δ 值、频率依赖性和凝胶的线性粘弹区没有观察到差异。微观结构观察也显示出相似的蛋白质网络结构。
