Zhang Yuanyuan, Zang Jianwei, Liu Shutong, Yan Bingxu, Tang Daobang, Chen Jiguang, Li Dongwen, Peng Dayong, Liu Zebo, Yin Zhongping
Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Product Processing, Guangzhou 510610, China.
Foods. 2025 Jan 17;14(2):296. doi: 10.3390/foods14020296.
Egg-based yoghurt (EBY) is a novel yoghurt fermented by lactic acid bacteria with high nutritional and health values, serving as a potential alternative to milk-based yoghurt. However, the hardness, adhesiveness, and water-holding capacity of egg-based yoghurt need to be further improved. In this study, the improvement in EBY quality by gellan gum and its underlying mechanism were investigated. The results showed that gellan gum significantly improved the quality of EBY ( < 0.05). Among the five concentration gradients tested, the EBY supplemented with 0.045% gellan gum exhibited the best quality with the highest sensory score of 83.57. With the increasing amount of gellan gum, hydrogen bonding interactions in the yoghurt significantly increased, while ionic bonding remained unchanged, but hydrophobic interactions and disulphide bonding gradually decreased. Low-field NMR assay results demonstrated that gellan gum significantly raised the amount of strongly bonded water while decreasing the amount of immobile water in the yoghurt. Confocal laser scanning microscopy revealed that EBY with 0.045% gellan gum had a better texture, whereas too much or too little gellan gum led to a coarser structure. In summary, gellan gum altered the water phase state and enhanced the water holding capacity through increased hydrogen bonding interactions, which consequently improved the yoghurt's texture and sensory qualities. This study provides a reference for the development and application of EBY.
基于鸡蛋的酸奶（EBY）是一种由乳酸菌发酵而成的新型酸奶，具有很高的营养价值和健康价值，可作为基于牛奶的酸奶的潜在替代品。然而，基于鸡蛋的酸奶的硬度、粘性和持水能力需要进一步提高。在本研究中，研究了结冷胶对EBY品质的改善及其潜在机制。结果表明，结冷胶显著提高了EBY的品质（<0.05）。在测试的五个浓度梯度中，添加0.045%结冷胶的EBY品质最佳，感官评分最高，为83.57。随着结冷胶用量的增加，酸奶中的氢键相互作用显著增加，而离子键保持不变，但疏水相互作用和二硫键逐渐减少。低场核磁共振分析结果表明，结冷胶显著提高了酸奶中强结合水的含量，同时减少了不流动水的含量。共聚焦激光扫描显微镜显示，添加0.045%结冷胶的EBY质地更好，而结冷胶过多或过少都会导致结构更粗糙。综上所述，结冷胶通过增加氢键相互作用改变了水相状态，提高了持水能力，从而改善了酸奶的质地和感官品质。本研究为EBY的开发和应用提供了参考。
