背景:亚麻籽胶浆(FSM)是亚麻籽的健康成分之一。FSM是可用于食品的材料的一个例子,化妆品,和制药工业由于其流变特性。FSM主要由两种多糖组成,阿拉伯木聚糖,和鼠李糖半乳糖醛酸I,它还含有蛋白质成分和矿物质。在食品中使用FSM的前景是由于其胶凝,水结合,乳化,和发泡性能。此外,有价值的天然酚类化合物,如木酚素,酚酸,黄酮类化合物,苯丙素类化合物,单宁部分从FSM的亚麻籽中提取。这些抗氧化成分具有药理特性,包括抗糖尿病药,抗高血压,免疫调节,抗炎和神经保护特性。乳制品中FSM和乳杆菌的组合可以改善其功能特性。本研究旨在通过添加FSM和使用两种乳酸菌(LAB)来开发乳制品。FSM(0.2%)用作改善产品的质地和抗氧化性能的成分。
方法:使用德氏乳杆菌亚种,用0.2%的亚麻籽粘液发酵脱脂乳。保加利亚和益生菌植物乳杆菌AG9。将成品发酵乳产品在4°C下储存14天。定量化学,纹理,并进行了抗氧化剂分析。
结果:在乳制品中添加0.2%的FSM刺激了乳酸的合成。FSM增加了保加利亚L.或保加利亚L.的粘度和保水能力。植物乳AG9发酵乳产品。将这些起始菌株与FSM结合促进了硬的形成,弹性,产品中的弹性酪蛋白基质。当只有植物乳杆菌AG9用于发酵时,该乳制品具有高脱水收缩性和低粘度和硬度;这样的产品在质地特征上劣于具有商业保加利亚乳杆菌的变体。FSM的添加改善了该变体的纹理性质。植物乳杆菌AG9和FSM的使用使获得具有最高含量的多酚类化合物的发酵乳产品成为可能,具有最高的抗氧化性能,并刺激脂肪酶和α-葡萄糖苷酶抑制剂的合成。在发酵剂中组合保加利亚乳杆菌和植物乳杆菌AG9(发酵剂总质量的20%)和添加0.2%FSM是获得具有高质地和抗氧化性能的乳制品的最佳组合。
结论:物理化学性质(粘度,脱水收缩,持水能力,发酵乳的质地)和抗氧化性能得到改善。在未来,作为研究FSM乳制品功能特性的工作的一部分,研究将使用体内模型进行。
BACKGROUND: Flaxseed mucilage (FSM) is one of the healthy components of flaxseed. FSM is an example of a material that can be used in the food, cosmetic, and pharmaceutical industries due to its rheological properties. FSM consists mainly of two polysaccharides, arabinoxylan, and rhamnogalacturonan I, and it also contains protein components and minerals. The prospect of using FSM in food is due to its gelling, water binding, emulsifying, and foaming properties. In addition, valuable natural sources of phenolic compounds such as lignans, phenolic acids, flavonoids, phenylpropanoids, and tannins are partially extracted from flaxseed in FSM. These antioxidant components have pharmacological properties, including anti-diabetic, anti-hypertensive, immunomodulatory, anti-inflammatory and neuroprotective properties. A combination of FSM and lactobacilli in dairy foods can improve their functional properties. This study aimed to develop dairy products by adding of FSM and using two lactic acid bacteria (LAB). FSM (0.2%) was used as an ingredient to improve both the texture and antioxidant properties of the product.
METHODS: Skim milk was fermented with 0.2% flaxseed mucilage using Lactobacillus delbrueckii subs. bulgaricus and the probiotic Lactiplantibacillus plantarum AG9. The finished fermented milk products were stored at 4 °C for 14 days. Quantitative chemical, textural, and antioxidant analyses were carried out.
RESULTS: Adding 0.2% FSM to the dairy product stimulated the synthesis of lactic acid. FSM increased the viscosity and water-holding capacity of L. bulgaricus or L. bulgaricus/L. plantarum AG9 fermented milk products. Combining these starter strains with FSM promoted the formation of a hard, elastic, resilient casein matrix in the product. When only L. plantarum AG9 was used for the fermentation, the dairy product had a high syneresis and a low viscosity and firmness; such a product is inferior in textural characteristics to the variant with commercial L. bulgaricus. The addition of FSM improved the textural properties of this variant. The use of L. plantarum AG9 and FSM makes it possible to obtain a fermented milk product with the highest content of polyphenolic compounds, which have the highest antioxidant properties and stimulate lipase and α-glucosidase inhibitor synthesis. Combining of L. bulgaricus and L. plantarum AG9 in the starter (20% of the total mass of the starter) and adding of 0.2% FSM is the optimal combination for obtaining a dairy product with high textural and antioxidant properties.
CONCLUSIONS: The physicochemical properties (viscosity, syneresis, water holding capacity, texture) and antioxidant properties of fermented milk were improved. In the future, as part of the work to investigate the functional properties of dairy products with FSM, studies will be conducted using in in vivo models.