摘要
随着全球植物基食品的蓬勃发展,以大豆为原料制作的大豆干酪等植物基乳制品备受关注。挖掘具有高效代谢大豆蛋白的乳酸菌菌株并探讨其代谢大豆蛋白性能,利用其改善大豆干酪品质,获得功能食品具有重要研究意义。文章采用10株益生菌对大豆乳进行发酵,对比发酵大豆乳性能,筛选出性能优异的2株益生菌进行复配,发酵制备大豆干酪棒并对其风味和性能进行研究;最终采用动物试验研究其抗疲劳和促睡眠的功能。结果表明,干酪乳杆菌BL25能够快速酸化豆乳,使凝乳时间变短,并且能高产γ-氨基丁酸;瑞士乳杆菌HL88有优秀的水解活性,能够更充分水解大豆蛋白,释放更多短肽和氨基酸,发酵产生豆乳抗原性更低,有效降低致敏性。二者复配发酵制备的大豆干酪拥有优秀的风味特征、较低致敏性、较高γ-氨基丁酸含量,易被消化吸收;并且能对大鼠产生抗疲劳和促睡眠作用。
With the vigorous development of global plant-based food,soybean cheese and other plant-based dairy products made from soybean have attracted much attention.It is of great significance to explore the lactic acid bacteria strains with high metabolism of soy protein and explore their performance of metabolism of soy protein,and then use them to improve the quality of soy cheese,so as to obtain functional food.Therefore,at first,10 probiotics were used to ferment soybean milk,and the performance of fermented soybean milk was compared.Two probiotics with excellent performance were selected to mix,and then fermented to prepare soybean cheese stick,and its flavor and performance were studied.Finally,animal experiments were conducted to study its anti-fatigue and sleep promoting functions.The results showed that Lactobacillus casei BL25 can rapidly acidify soy milk,shorten the coagulation time,and produce high levels of gamma aminobutyric acid;Lactobacillus helveticus HL88 has excellent hydrolytic activity,which can more fully hydrolyze soy protein,release more short peptides and amino acids,and the fermented soy milk has lower antigenicity and allergenicity.The soybean cheese produced by the combination fermentation of the two has excellent flavor characteristics,low allergenicity,highγ-aminobutyric acid content,and is easy to be digested and absorbed;And it can effectively produce anti fatigue and promote sleep effects in rats.Therefore,the compound microbial agents provided by the study have superior application prospects in the field of functional food preparation for anti-fatigue and sleep promotion.
作者
牟龙恺
赵梦娜
姜海莘
吕文晴
陶冠宇
李柏良
MU Longkai;ZHAO Mengna;JIANG Haixin;LYU Wenqing;TAO Guanyu;LI Bailiang(College of Food,Northeast Agricultural University,Harbin,150030,China)
出处
《中国乳品工业》
北大核心
2025年第8期12-18,共7页
China Dairy Industry
基金
国家自然科学基金面上项目(32072190)
黑龙江省自然科学基金联合重点项目(ZL2024C022)。
关键词
瑞士乳杆菌
干酪乳杆菌
大豆干酪
抗疲劳
促睡眠
Lactobacillus helveticus
Lactobacillus casei
soybean cheese
anti fatigue
promote sleep
