Jiang Yi, Zhang Longfei, Jin Yushi, Xu Haiyan, Liang Yating, Xia Zihan, Zhang Chenchen, Guan Chengran, Qu Hengxian, Wa Yunchao, Wang Wenqiong, Huang Yujun, Gu Ruixia, Chen Dawei
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Jiangsu Provincial Key Laboratory for Probotics and Dairy Deep Processing, Yangzhou 225127, China.
Foods. 2024 Nov 27;13(23):3828. doi: 10.3390/foods13233828.
A high degree of hydrolysis can reduce the allergenicity of milk, while lactic acid bacteria (LAB) fermentation can further enhance the antioxidant ability of enzymatic milk. LAB with a strong antioxidant ability was screened, and the effects of LAB on the bitterness, taste and flavor of enzymatic skim milk (ESM) with a high degree of hydrolysis were investigated in this paper, in addition to the response surface methodology optimized the conditions of the LAB fermentation of ESM. The results indicate that the skim milk hydrolyzed by Protamex has a higher degree of hydrolysis and lower bitterness. The scavenging rate of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical, the inhibition rate of hydroxyl radical (·OH) and the superoxide dismutase (SOD) activity of 16 and subsp. m16 are significantly higher than those of other strains ( < 0.05), while the improvement effect of 16 on the bitterness and flavor of ESM is better than that of subsp. m16. The fermented ESM has a strong antioxidant ability and low bitterness when the inoculum quantity of 16 is 5%, fermentation at 37 °C for 18 h and the pH of the ESM is 6.5, for which the DPPH free radical scavenging rate is 61.32%, the ·OH inhibition rate is 83.35%, the SOD activity rate is 14.58 and the sensory evaluation is 4.25. The contents of amino acids related to bitterness and antioxidants were reduced and increased, respectively. The ESM fermented by 16 has a good flavor, antioxidant ability and low bitterness.
高度水解可以降低牛奶的致敏性，而乳酸菌（LAB）发酵可以进一步增强酶解乳的抗氧化能力。筛选出具有较强抗氧化能力的乳酸菌，研究了乳酸菌对高度水解的酶解脱脂乳（ESM）的苦味、口感和风味的影响，此外还采用响应面法优化了ESM的乳酸菌发酵条件。结果表明，经Protamex水解的脱脂乳具有较高的水解度和较低的苦味。16株和亚种m16的2,2-二苯基-1-苦基肼（DPPH）自由基清除率、羟自由基（·OH）抑制率和超氧化物歧化酶（SOD）活性均显著高于其他菌株（P<0.05），而16株对ESM苦味和风味的改善效果优于亚种m16。当16株接种量为5%、在37℃发酵18 h且ESM的pH值为6.5时，发酵后的ESM具有较强的抗氧化能力和较低的苦味，其DPPH自由基清除率为61.32%，·OH抑制率为83.35%，SOD活性率为14.58，感官评分为4.25。与苦味和抗氧化剂相关的氨基酸含量分别降低和增加。经16株发酵的ESM具有良好的风味、抗氧化能力和较低的苦味。
