Effects of selenium-containing exopolysaccharide extracted from Armillaria luteo-virens on physico-chemical and antioxidant properties of yogurt
2020
Zhou, Lianyu | Pengmao, Deji | Ma, Xuelan | Jiao, Lu | Ju, Jiasheng
To improve the properties of yogurt, selenium-containing exopolysaccharide was added to milk. Orthogonal design was employed to optimize parameters of yogurt production based on physico-chemical indicators. Influence of the Se-containing exopolysaccharide on physico-chemical and antioxidant properties of yogurt were also studied. The optimum conditions were Se-containing exopolysaccharide 0.80 g·l-1, saccharose 80 g·l-1, inoculum 30 ml·l-1 (3.00 × 107 CFU·l-1) and culture time 8 h, which led to production of yogurt with desired sensory characteristics, water holding capacity (WHC), counts of lactic acid bacteria (LAB), selenium concentration, and titration acidity. At optimal conditions, the Se-containing exopolysaccharide significantly improved sensory properties, WHC, selenium and soluble protein concentrations (P < 0.05), and significantly reduced titration acidity (P < 0.05). While Se-containing exopolysaccharide at 0.20 g·l-1 significantly increased LAB counts, at 0.60–1.00 g·l-1 a significant reduction in counts was observed in comparison to the control (P < 0.05). When compared with the control group, significantly (P < 0.05) enhanced removal of free radicals H2O2, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis(3ethylbenzthiazoline)-6-sulfonic acid (ABTS) was observed at 0.80–1.00 g·l-1, 0.20–1.00 g·l-1 and 0.20–1.00 g·l-1 of Se-containing exopolysaccharide, respectively. Furthermore, significant correlations between physico-chemical and antioxidant properties were determined at P = 0.05 or P = 0.01.
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