超声协同红枣多糖对功能性羊酸乳体外消化特性的影响

Effects of ultrasound synergistic jujube polysaccharide on the in vitro digestive characteristics of functionalized goat yogurt

中文关键词:  羊酸乳  体外消化  超声波  多糖

英文关键词:goat yogurt  in vitro digestion  ultrasonic  jujube polysaccharide

中文摘要:

      目的 探究超声协同红枣多糖对功能性羊酸乳体外消化特性的影响。方法 采用植物乳植杆菌(Lactiplantibacillus plantarum) JS19作为发酵剂, 并对羊酸乳进行超声处理和添加红枣多糖, 制备具有较高抗氧化活性的羊酸乳。为了进一步研究羊酸乳的特性, 通过测定不同处理组的植物乳植杆菌数、抗氧化活性、蛋白电泳、可溶性蛋白浓度、蛋白水解度以及蛋白消化率指标, 比较不同处理组消化处理前后各指标的差异。结果 超声协同红枣多糖能够显著提高羊酸乳的植物乳植杆菌数和抗氧化活性。同时, 蛋白电泳结果显示, 经过超声协同红枣多糖的羊酸乳蛋白消化度提高。此外, 经过处理的羊酸乳可溶性蛋白浓度、蛋白水解度以及蛋白消化率均有所提高, 表明超声和红枣多糖能够增加羊酸乳蛋白的可消化性。结论 本研究说明超声协同红枣多糖能够有效地提高羊酸乳制品的品质, 这一研究结果可能为羊乳开发利用和功能性乳制品的研发提供了有用的信息。

英文摘要:

      Objective To investigate the effects of ultrasound synergistic jujube polysaccharides on the in vitro digestion characteristics of functional goat yogurt. Methods Lactiplantibacillus plantarum JS19 was used as a starter culture, and goat yogurt was sonicated and jujube polysaccharides were added to prepare yogurt with high antioxidant activity. In order to further study the characteristics of sheep yogurt, the differences of the indexes before and after digestion treatment in different treatment groups were compared by measuring the number of plant lactobacillus, antioxidant activity, protein electrophoresis, soluble protein concentration, proteolysis degree and protein digestibility indexes. Results Ultrasound synergistic with jujube polysaccharides could significantly increase the number and antioxidant activity of plant Lactobacillus in goat yogurt. At the same time, the results of protein electrophoresis showed that the digestibility of yogurt protein improved after ultrasound synergistic with jujube polysaccharides. In addition, the soluble protein concentration, proteolysis, and protein digestibility of the treated goat yogurt were improved, indicating that ultrasound and jujube polysaccharides could increase the digestibility of yogurt protein. Conclusion This study shows that ultrasound synergistic with jujube polysaccharides can effectively improve the quality of goat acid dairy products, and this study may provide useful information for the development and utilization of goat milk and the development of functional dairy products.