Shen Zhuang, Liu Zhen, Rui Xin, Chen Xiaohong, Jiang Mei, Dong Mingsheng
College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, P.R. China.
J Texture Stud. 2021 Jun;52(3):334-346. doi: 10.1111/jtxs.12584. Epub 2021 Jan 23.
This study aimed to evaluate the effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt (SY) at different pH (5.4, 5.0, and 4.6). The microbial analysis, textural and rheological properties, and interfacial protein composition of all the samples were monitored. Microbial results suggested that the increased fat content in SY-5.0 and SY-4.6 resulted in significantly high viable cell counts of lactic acid bacteria (LAB). Textural studies demonstrated that the presence of a low fat content (1-3%) significantly reduced the hardness, springiness, and gumminess of the sample, but this effect was negligible with the addition of fat content (4-5%). The apparent viscosity and thixotropy of the SY-4.6 sample increased as the fat content increased. in vivo buccal digestion showed that a high fat content (2-4%) reduced the number of chews and chewing durations, which might be correlated with high oil droplet release (%) after mastication.
本研究旨在评估脂肪含量对不同pH值（5.4、5.0和4.6）下大豆酸奶（SY）质地及体内口腔崩解特性的影响。监测了所有样品的微生物分析、质地和流变学特性以及界面蛋白质组成。微生物结果表明，SY - 5.0和SY - 4.6中脂肪含量的增加导致乳酸菌（LAB）的活菌数显著增加。质地研究表明，低脂肪含量（1 - 3%）的存在显著降低了样品的硬度、弹性和黏性，但随着脂肪含量（4 - 5%）的添加，这种影响可忽略不计。SY - 4.6样品的表观黏度和触变性随脂肪含量的增加而增加。体内口腔消化表明，高脂肪含量（2 - 4%）减少了咀嚼次数和咀嚼持续时间，这可能与咀嚼后高油滴释放率（%）相关。
