Kondyli Efthymia, Pappa Eleni C, Kremmyda Alexandra, Arapoglou Dimitris, Metafa Maria, Eliopoulos Christos, Israilides Cleanthes
Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Katsikas, 45221 Ioannina, Greece.
Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
Polymers (Basel). 2020 Nov 10;12(11):2647. doi: 10.3390/polym12112647.
β-Glucan, isolated from the mushroom , at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of β-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study. Generally, the addition of β-glucan did not significantly affect total free fatty acid content; however, at 180 days of ripening and storage, cheeses with the addition of β-glucan had a higher ( < 0.05) content than cheeses without β-glucan. The major fatty acids were acetic acid and capric acid.
从蘑菇中分离出的浓度为0.4%的β-葡聚糖被用于制作低脂羊奶奶酪。对照低脂奶酪也由相同的牛奶制成，但未添加β-葡聚糖。对所得奶酪的理化特性、颜色和质地特性以及蛋白水解和脂肪水解水平进行了检测。此外，还对奶酪进行了感官评价。总体而言，两种奶酪在理化特性和蛋白水解水平上没有统计学差异。β-葡聚糖的添加改善了质地特性，并且奶酪在所有感官特性方面都获得了良好的评分。在本研究中，小组成员未描述出风味缺陷（如苦味）。一般来说，β-葡聚糖的添加对总游离脂肪酸含量没有显著影响；然而，在成熟和储存180天时，添加β-葡聚糖的奶酪的含量高于未添加β-葡聚糖的奶酪（<0.05）。主要脂肪酸为乙酸和癸酸。
