Wang Wenqiong, Wang Yuxian, Liu Xian, Yu Qian
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Weiwei Food & Beverage Co., Ltd., Xuzhou 221114, China.
Gels. 2023 Jul 11;9(7):565. doi: 10.3390/gels9070565.
The properties of blueberry juice and whey protein gels formed by the mixed fermentation of 67 and W125 were investigated. The state of the gels, including the colour and surface morphology of the microspheres, showed significant changes with different fermentation times. The polyphenolic, flavonoid, and protein release of whey protein or combined blueberry juice fermented gels under in vitro digestion were investigated. The whey protein and blueberry juice fermented gels had more small pores, with a honeycomb structure, compared to whey protein fermented gels. The hardness of the gels was increased after fermentation for 7 h for the whey protein gels and whey protein mixture blueberry juice gels. The storage modulus and water-holding capacity of the gels were increased between fermentation times of 6 h and 8 h. The swelling rates of the whey protein gels fermented for 7 h and whey protein mixed blueberry juice gels fermented for 8 h and kept in pepsin-free simulated gastric fluid for 1 h had higher values. The release of polyphenols, flavonoids, and protein for the fermented gels was higher at fermentation of 7 h in the in vitro digestion experiment. We found that the chewiness of the whey protein gels, or whey protein mixed fermentation gels, was higher at a fermentation time of 7.5 h and 8 h. However, the cohesiveness values were not significantly different. Therefore, whey protein fermented gels and whey protein mixed blueberry juice fermented gels should be fermented for more than 7 h. This facilitates the release of polyphenols, flavonoids, and protein in the gastric juices.
研究了由67和W125混合发酵形成的蓝莓汁和乳清蛋白凝胶的特性。凝胶的状态，包括微球的颜色和表面形态，随着发酵时间的不同而发生显著变化。研究了乳清蛋白或蓝莓汁混合发酵凝胶在体外消化时的多酚、黄酮和蛋白质释放情况。与乳清蛋白发酵凝胶相比，乳清蛋白和蓝莓汁发酵凝胶有更多的小孔，呈蜂窝状结构。对于乳清蛋白凝胶和乳清蛋白混合蓝莓汁凝胶，发酵7小时后凝胶的硬度增加。在发酵6小时至8小时之间，凝胶的储能模量和持水能力增加。在无胃蛋白酶的模拟胃液中保存1小时后，发酵7小时的乳清蛋白凝胶和发酵8小时的乳清蛋白混合蓝莓汁凝胶的溶胀率较高。在体外消化实验中，发酵7小时时发酵凝胶中多酚、黄酮和蛋白质的释放量较高。我们发现，在发酵时间为7.5小时和8小时时，乳清蛋白凝胶或乳清蛋白混合发酵凝胶的咀嚼性较高。然而，内聚性值没有显著差异。因此，乳清蛋白发酵凝胶和乳清蛋白混合蓝莓汁发酵凝胶应发酵超过7小时。这有利于胃液中多酚、黄酮和蛋白质的释放。
