Lin Ling, Qian Xiaoqing, He Junyu, Shao Yuting, Zeng Yao, Tang Mengxin, Fang Yong, Jiang Xiaoyi, Ding Jian
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China..
Food Chem. 2025 Feb 28;466:142255. doi: 10.1016/j.foodchem.2024.142255. Epub 2024 Nov 27.
Developing nutty plant-based yogurt (NPBY) with desired texture and sensory properties has been challenging. This study sought to investigate the effects of Tremella fuciformis polysaccharides (TFPS) on the physicochemical, textural, rheological, and microstructural properties of NPBY. The introduction of TFPS enhanced the accumulation of organic acids, water holding capacity, and antioxidant activity. The firmness of NPBY with 0.85 % TFPS increased from 187.77 × 10 N to 259.90 × 10 N, with significant enhancements in elastic modulus (G', G'') and apparent viscosity. Furthermore, the introduction of 0.85 % TFPS significantly improved liking scores in sensory evaluations. Microstructural analysis revealed that TFPS promoted the formation of proteins and oil body clusters, resulting in a more compact gel network. The synergetic effects of electrostatic and hydrophobic interactions were identified as primary driving forces for NPBY gel formation. This study provides valuable insights into the role of natural polysaccharides in strengthening plant-based yogurt gel.
开发具有理想质地和感官特性的坚果植物基酸奶（NPBY）一直具有挑战性。本研究旨在探讨银耳多糖（TFPS）对NPBY的物理化学、质地、流变学和微观结构特性的影响。TFPS的引入增强了有机酸的积累、持水能力和抗氧化活性。含0.85%TFPS的NPBY的硬度从187.77×10 N增加到259.90×10 N，弹性模量（G'、G''）和表观粘度显著提高。此外，引入0.85%的TFPS显著提高了感官评价中的喜好分数。微观结构分析表明，TFPS促进了蛋白质和油体簇的形成，从而形成了更致密的凝胶网络。静电和疏水相互作用的协同效应被确定为NPBY凝胶形成的主要驱动力。本研究为天然多糖在强化植物基酸奶凝胶中的作用提供了有价值的见解。
