Zalazar Aldana L, Gliemmo María F, Campos Carmen A
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones, Científicas y Técnicas de la República Argentina, Argentina.
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes 2160, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones, Científicas y Técnicas de la República Argentina, Argentina.
Food Res Int. 2016 Jul;85:200-208. doi: 10.1016/j.foodres.2016.04.040. Epub 2016 Apr 30.
The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of emulsions was also evaluated. Yeast growth was evaluated by plate count and modeled by the modified Gompertz equation. Emulsions characteristics and their stability were determined by droplet size, zeta potential and rheological measurements. The latter was also used to evaluate structure's effect on yeast growth. Physical characteristics of emulsions depended on system composition. Yeasts slightly affected droplet size. Z. bailii growth was satisfactorily modeled by the modified Gompertz equation. The specific growth rate (μ) and the asymptotic value (A) obtained depended on xanthan gum, guar gum and oil content. Furthermore, the structure promoted by these compounds exerted a significant effect on growth. In general, an increase in the solid character and yield stress through the addition of xanthan gum promoted a decrease in A parameter. On the contrary, a decrease in the solid character through the addition of guar gum promoted an increase in the A parameter. The results obtained stressed that stabilizers, oil and their structuring ability play an important role on Z. bailii growth.
研究了黄原胶、瓜尔豆胶、油以及这些化合物所促进形成的结构对拜氏接合酵母生长以及模拟酸性酱汁的乳化体系物理稳定性的影响。此外，还评估了酵母生长对乳液物理稳定性的影响。通过平板计数评估酵母生长情况，并采用修正的Gompertz方程进行建模。通过液滴尺寸、zeta电位和流变学测量来确定乳液的特性及其稳定性。流变学测量还用于评估结构对酵母生长的影响。乳液的物理特性取决于体系组成。酵母对液滴尺寸的影响较小。修正的Gompertz方程能够很好地模拟拜氏接合酵母的生长情况。所获得的比生长速率（μ）和渐近值（A）取决于黄原胶、瓜尔豆胶和油的含量。此外，这些化合物所促进形成的结构对生长有显著影响。一般来说，通过添加黄原胶增加固体特性和屈服应力会导致A参数降低。相反，通过添加瓜尔豆胶降低固体特性会导致A参数增加。所得结果强调，稳定剂、油及其结构化能力对拜氏接合酵母的生长起着重要作用。
