Zhao Xiao, An Jing-Jing
College of Equipment Management and Support, Engineering University of PAP, Xi'an, China.
Tianjin Institute of Industrial Biotechnology, Chinese Academy of Science, Tianjin, China.
J Food Sci. 2024 Dec;89(12):8746-8757. doi: 10.1111/1750-3841.17598. Epub 2024 Dec 12.
Three low molecular weight (LMW) sweeteners (D-tagatose, erythritol, and trehalose) were studied in yoghurt formulations to investigate their effects on syneresis, rheological properties, water distribution, and microstructural characteristics. The results indicated that trehalose improved syneresis, the fermentation process, and rheological properties compared to yoghurt fortified with sucrose, while D-tagatose and erythritol demonstrated the opposite effects on fermentation. With the addition of LMW sweeteners, the apparent viscosity and frequency sweep of yoghurt increased, with trehalose showing a better effect than sucrose or the other two LMW sweeteners. The water distribution, as indicated by T relaxation time, was also significantly improved with trehalose. Electron microscopy results showed that the three LMW sweeteners decreased the porous structure of the yoghurt gel and enhanced protein aggregation, leading to a denser network. Fourier-transform infrared spectroscopy results demonstrated that trehalose increased the disorder of hydrocarbon chains, the vibrations of N-H and C-N groups, and the C-O stretching, promoting the formation of casein/trehalose complexes, which improved the gel syneresis of yoghurt containing trehalose. Those results suggest that trehalose could be used as a novel sweetener to replace sucrose in dairy products. PRACTICAL APPLICATION: This study investigated the rheological, gel syneresis, water distribution, and microstructural properties of yoghurt with three LMW sweeteners and found that yoghurt supplemented with trehalose significantly improved syneresis and the structure of casein micelles through increased hydroxyl groups. Trehalose can potentially be used trehalose as a yoghurt stabilizer for dairy production, enhancing gel syneresis properties.
研究了三种低分子量（LMW）甜味剂（D-塔格糖、赤藓糖醇和海藻糖）在酸奶配方中的作用，以探讨它们对脱水收缩、流变学性质、水分分布和微观结构特征的影响。结果表明，与添加蔗糖的酸奶相比，海藻糖改善了脱水收缩、发酵过程和流变学性质，而D-塔格糖和赤藓糖醇对发酵表现出相反的影响。添加LMW甜味剂后，酸奶的表观粘度和频率扫描增加，海藻糖的效果优于蔗糖或其他两种LMW甜味剂。海藻糖还显著改善了由T弛豫时间表示的水分分布。电子显微镜结果表明，三种LMW甜味剂减少了酸奶凝胶的多孔结构，增强了蛋白质聚集，导致网络更致密。傅里叶变换红外光谱结果表明，海藻糖增加了烃链的无序性、N-H和C-N基团的振动以及C-O伸缩振动，促进了酪蛋白/海藻糖复合物的形成，从而改善了含海藻糖酸奶的凝胶脱水收缩。这些结果表明，海藻糖可作为一种新型甜味剂用于替代乳制品中的蔗糖。实际应用：本研究调查了添加三种LMW甜味剂的酸奶的流变学、凝胶脱水收缩、水分分布和微观结构性质，发现添加海藻糖的酸奶通过增加羟基显著改善了脱水收缩和酪蛋白胶束的结构。海藻糖有可能用作酸奶稳定剂用于乳制品生产，增强凝胶脱水收缩性能。
