Lee You Young, Kim Eunghee, Jo Myeongsu, Choi Young Jin
Department of Agricultural Biotechnology, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea.
Center for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea.
Food Chem X. 2024 Mar 20;22:101276. doi: 10.1016/j.fochx.2024.101276. eCollection 2024 Jun 30.
The growing popularity of probiotics has led to the generation of substantial by-products. Among these, cell-free supernatant is recognized for containing beneficial postbiotics. Here, we upcycled -free supernatant (LFS) into cheese analogues using inulin (INU), locust bean gum (LBG), and kappa-carrageenen (kCG). In this system, LBG/kCG established the primary structure, while interstitial spaces were progressively filled by INU. Despite the absence of milk proteins and fats, the cheese analogue with 35% /w INU, 0.2% w/w LBG, and 0.8% kCG exhibited a texture and appearance resembling commercial processed cheese, as determined by texture profile analysis and dynamic small amplitude oscillatory rheometry technique. This can be attributed to the effective fat-replacing activity of INU regarding texture and rheology. Furthermore, the potassium-dominated salt composition of LFS proved advantageous for the LBG/kCG-derived structure-forming. These findings hold significant promise for upcycling probiotics wastewater into low-fat vegan cheese analogues, enriched with both prebiotics and postbiotics.
益生菌日益普及导致产生了大量副产品。其中，无细胞上清液因含有有益的后生元而受到认可。在此，我们使用菊粉（INU）、刺槐豆胶（LBG）和κ-卡拉胶（kCG）将无细胞上清液（LFS）升级转化为类似奶酪的产品。在这个体系中，LBG/kCG构建了主要结构，而间隙空间逐渐被INU填充。尽管不含乳蛋白和脂肪，但通过质地剖面分析和动态小振幅振荡流变技术测定，含有35%（w/w）INU、0.2%（w/w）LBG和0.8% kCG的类似奶酪产品呈现出与市售加工奶酪相似的质地和外观。这可归因于INU在质地和流变学方面有效的脂肪替代活性。此外，LFS以钾为主的盐分组成被证明有利于LBG/kCG形成结构。这些发现对于将益生菌废水升级转化为富含益生元和后生元的低脂纯素类似奶酪产品具有重大前景。
