Physicochemical, structural and metabolic products of yogurt as affected by Coriolus versicolor fermented sweet potato pulp water.

物理化学,酸乳的结构和代谢产物受杂色红薯浆水的影响。

• 影响指数: 6.443
• 发表时间: 2024 Oct 30
• 来源期刊: Food Chem X
• DOI: 10.1016/j.fochx.2024.101582
• PMID: 39045224
• 文章类型: Journal Article
• 作者列表: Li J,Zhou T,Yang Z,Cen Q,Zhang R,Hui F,Chen H,Dai Z,Zeng X

关键词: Metabolic pathway; Metabolic properties; Physicochemical; Structure; Yogurt

Abstract

Sweet potato pulp water (SPPW) is a kind of sweet potato starch processing by-product with rich nutrition but low utilization. The impacts of different proportions of Coriolus versicolor (C. versicolor, CV) fermented sweet potato pulp water (CV-SPPW) on the physicochemical, structural and metabolic properties of yogurt were investigated. Compared with 0% group, the hardness index, elasticity index and cohesion of the 10% sample group increased by 1.9-fold, 55.7% and 1.39-fold, respectively. When CV-SPPW was added at an amount of 10%, the microstructure and sensory scores of yogurts were considered as the optimal. Metabolic pathway analysis indicated that the changes of yogurts were mainly involved in sugar metabolism and amino acid metabolism, and that the carbohydrate metabolites produced mainly included cellobiose, maltitol, d-trehalose and d-maltose. The CV-SPPW improved the structural characteristics of yogurts to varying degrees and the fermented yogurts exhibited better viscosity properties.

摘要

甘薯浆水（SPPW）是一种营养丰富但利用率低的甘薯淀粉加工副产品。不同比例的云芝(C.versicolor,CV）发酵甘薯浆水（CV-SPPW）的物理化学，研究了酸奶的结构和代谢特性。与0%组相比，硬度指数，10%样本组的弹性指数和凝聚力增加了1.9倍，55.7%和1.39倍，分别。当CV-SPPW以10%的量添加时,酸奶的微观结构和感官评分被认为是最佳的。代谢通路分析表明,酸奶的变化主要参与糖代谢和氨基酸代谢,产生的碳水化合物代谢产物主要包括纤维二糖，麦芽糖醇,d-海藻糖和d-麦芽糖。CV-SPPW在不同程度上改善了酸奶的结构特征，发酵酸奶表现出更好的粘度特性。