Kong Xiao, Xiao Ziqun, Du Mengdi, Wang Kuaitian, Yu Wei, Chen Yuhang, Liu Zhili, Cheng Yongqiang, Gan Jing
College of Life Science, Yantai University, Yantai 264000, China.
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Gels. 2022 Jul 20;8(7):453. doi: 10.3390/gels8070453.
Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt.
大豆酸奶是以植物为基础的乳制品，具有很高的营养价值，在发展中国家作为牛奶替代品被广泛接受。在过去几年中，稳定性差一直是大豆酸奶产品亟待解决的问题。本研究旨在通过添加低酰基结冷胶（LAG）构建多重网络复合凝胶来提高稳定性。通过测定持水力、质地、流变学、粒径和zeta电位，研究了添加LAG对大豆酸奶性质的影响。结果表明，持水力显著高于对照组。添加0.1%LAG的大豆酸奶具有稳定的凝胶网络，凝胶强度和粘度较高，复合凝胶之间的相互作用增强。添加LAG增加了粒径，降低了zeta电位。此外，感官特性也可以接受。因此，在工业生产中，LAG可以作为一种合适的稳定剂，抑制质地不佳的情况，并赋予大豆酸奶更理想的感官特性。
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