School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China.
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, PR China.
Carbohydr Polym. 2022 Sep 1;291:119519. doi: 10.1016/j.carbpol.2022.119519. Epub 2022 Apr 30.
Levan, a class of fructan with complex structure, has been found to have potential as a prebiotic. In this study, the polysaccharide was produced by in vitro catalysis (Cata-lev), structural analysis proved it was levan that possessed a branching degree of about 15% and molecular weight of 2.54 × 10 Da. Furthermore, SEM observation showed that Cata-lev was porous with loose flaky structure. Subsequently, the effects of five Cata-lev concentrations on the fermentation process, texture, nutraceutical, and sensory characteristics of set yogurts were investigated and compared to Fructooligosaccharides (FOS). The addition of Cata-lev could significantly (P < 0.05) increase the water holding capacity (WHC) of fermented yogurt (over 77%). The Cata-lev treatment groups exhibited superior system stability (Zeta and WHC) than FOS. Overall, this study expanded knowledge about levan structure and its potential utilization as a yogurt stabilizer.
蔗果低聚糖，一种具有复杂结构的果聚糖，已被发现具有作为益生元的潜力。在这项研究中，通过体外催化（Cata-lev）生产了该多糖，结构分析证明它是具有约 15%分支度和 2.54×10^Da 分子量的蔗果低聚糖。此外，SEM 观察表明 Cata-lev 具有多孔疏松片状结构。随后，研究并比较了五种 Cata-lev 浓度对凝固型酸奶发酵过程、质构、营养和感官特性的影响，结果与果寡糖（FOS）进行了比较。添加 Cata-lev 可显著（P<0.05）提高发酵酸奶的持水力（WHC）（超过 77%）。Cata-lev 处理组的系统稳定性（Zeta 和 WHC）优于 FOS。总的来说，这项研究扩展了关于蔗果低聚糖结构及其作为酸奶稳定剂的潜在应用的知识。
