Seo Chan Won
R&D Center, Seoul Dairy Cooperative, Ansan, 15407 South Korea.
Food Sci Biotechnol. 2022 Apr 2;31(5):571-577. doi: 10.1007/s10068-022-01066-3. eCollection 2022 May.
Sour cream is a popular fermented dairy product and galactomannans are widely used in the food industry to improve texture and stability. In this study, it was investigated the effects of different galactomannans (guar gum (GG), locust bean gum (LBG), and GG/LBG) on the rheological, physicochemical, and microbial properties of sour creams. All the sour cream samples had similar pHs (4.55-4.57), acidity (0.83-0.86%), and lactic acid bacteria viable counts (8.08-8.15 log CFU/g) after fermentation. The rheological parameters (η, K, G', G″, and tan δ) of the sour creams increased after the addition of galactomannans. The sour cream with GG showed higher η, K, G', and G″ values than the sour cream with LBG. Furthermore, the combination of galactomannans (GG/LBG) did not have any synergistic effect on the sour cream. The water-holding capacity of sour creams was enhanced by the addition of galactomannans, resulting in reduced syneresis.
酸奶油是一种广受欢迎的发酵乳制品，而半乳甘露聚糖在食品工业中被广泛用于改善质地和稳定性。在本研究中，研究了不同的半乳甘露聚糖（瓜尔豆胶（GG）、刺槐豆胶（LBG）以及GG/LBG）对酸奶油的流变学、物理化学和微生物特性的影响。所有酸奶油样品在发酵后具有相似的pH值（4.55 - 4.57）、酸度（0.83 - 0.86%）和乳酸菌活菌数（8.08 - 8.15 log CFU/g）。添加半乳甘露聚糖后，酸奶油的流变学参数（η、K、G'、G''和tan δ）有所增加。含有GG的酸奶油比含有LBG的酸奶油具有更高的η、K、G'和G''值。此外，半乳甘露聚糖的组合（GG/LBG）对酸奶油没有任何协同作用。添加半乳甘露聚糖可提高酸奶油的持水能力，从而减少乳清析出。
