Zhou Zengjia, Xiang Huiyu, Cheng Jianjun, Ban Qingfeng, Sun Xiaomeng, Guo Mingruo
Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Department of Nutrition and Food Science, College of Agriculture and Life Sciences, University of Vermont, 351 Marsh Life Science Building, 109 Carrigan Drive, Burlington, VT 05405, USA.
Foods. 2024 Feb 2;13(3):486. doi: 10.3390/foods13030486.
saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (-6.12), F (-6.56), and G (-6.27) yogurts were lower than those of group B (-5.12), C (-4.31), and D (-3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.
人参皂苷（PNSs）作为营养补充剂已使用多年，但其苦味限制了它们在食品配方中的应用。研究了PNS（B组、C组和D组分别含有0.8、1.0和1.2 mg/mL的游离PNS）或皂苷聚合乳清蛋白（PNS-PWP）纳米颗粒（E组、F组和G组分别含有26.68、33.35和40.03 mg/mL的PNS-PWP纳米颗粒）对酸奶流变学、质地特性和苦味的影响。G组酸奶的凝胶化时间较短（23.53分钟），弹性模量最高（7135 Pa），硬度较高（506 g），表观粘度较高，脱水收缩率最低（6.93%），这表明该酸奶形成了更强的凝胶结构。电子舌结果表明，E组（-6.12）、F组（-6.56）和G组（-6.27）酸奶的苦味值分别低于B组（-5.12）、C组（-4.31）和D组（-3.79），这可能归因于PNS被PWP包裹。结果表明，PWP包裹的PNS可以掩盖PNS的苦味并改善含PNS酸奶的品质。
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