小分子亚油酸通过与发酵过程中乳蛋白相互作用抑制乳清析出，在添加 c9,t11 共轭亚油酸的凝固型酸奶中。
Small molecule linoleic acid inhibiting whey syneresis via interact with milk proteins in the fermentation of set yogurt fortified with c9,t11-conjugated linoleic acid.
机构信息
Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
Sino-German Joint Research Institute, Nanchang University, Nanchang, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China; International Institute of Food Innovation, Nanchang University, Nanchang, China.
出版信息
Food Chem. 2023 Dec 15;429:136849. doi: 10.1016/j.foodchem.2023.136849. Epub 2023 Jul 10.
The study aimed to investigate the impact of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesis by Lactobacillus casei, as well as its effects on whey syneresis, water holding capacity (WHC), and texture characteristics of set yogurt. The amount of whey syneresis decreased about 30% with the adding of 0.1% linoleic acid (LA). The interaction between LA and casein (CS), β-lactoglobulin (β-Lg) and bovine serum albumin (BSA) was observed by UV-Vis absorption spectroscopy, 3D fluorescence spectroscopy and CD spectroscopy. It found that LA changed the microenvironment and polarity around amino acids, as well as the conformation of the three milk proteins. Scanning electron microscope (SEM) analysis revealed that the addition of LA resulted in a more uniform and compact microstructure of the set yogurt. It indicates that LA can promote the crosslink of milk proteins, which may be the reason for the reduction of whey syneresis in set yogurt.
本研究旨在探讨发酵条件对干酪乳杆菌合成 c9,t11-共轭亚油酸（CLA）的影响，以及其对乳清析出、持水力（WHC）和凝固型酸奶质地特性的影响。添加 0.1%亚油酸（LA）可使乳清析出量减少约 30%。通过紫外可见吸收光谱、三维荧光光谱和 CD 光谱观察到 LA 与酪蛋白（CS）、β-乳球蛋白（β-Lg）和牛血清白蛋白（BSA）之间的相互作用。结果发现，LA 改变了氨基酸周围的微环境和极性，以及三种乳蛋白的构象。扫描电子显微镜（SEM）分析表明，添加 LA 使凝固型酸奶的微观结构更加均匀和致密。这表明 LA 可以促进乳蛋白的交联，这可能是凝固型酸奶乳清析出减少的原因。
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