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Minghao Zhang,Dan Cai,Qiumei Song,Yu Wang,Haiyue Sun,Chunhong Piao,Hansong Yu,Junmei Liu,Jingsheng Liu,Yuhua Wang 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.3
Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation process was optimized and the properties of gel were also determined. The results showed the optimal gel was made from 10% WPC and 8.0% PUL at pH 7.5, which could get the best protective effect; the viable counts of LGG were 6.61 Log CFU/g after exposure to simulated gastric juice (SGJ) and 9.40 Log CFU/g to simulated intestinal juice (SIJ) for 4 h. Sodium dodecyl sulphite polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the WPC-PUL gel had low solubility in SGJ, but dissolved well in SIJ, which suggested that the gel can protect LGG under SGJ condition and release probiotics in the SIJ. Moreover, when the gel has highest hardness and water-holding capacity, the viable counts of LGG were not the best, suggesting the relationship between the protection and the properties of the gel was non-linear.
Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara
Xiujuan Wang,Yue Chen,Yuhua Wang,Weichang Dai,Chun Hong Piao,Hansong Yu 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.13
Lipoxygenase-based and lipoxygenase-deficientokara were modified by Kluyveromyces marxianus fermentation,then adding modified okara back to the correspondingsoymilk to prepare soy yogurt. Thephysicochemical properties, texture, and volatile componentsof soy yogurt were characterized. The results showedthat okara modified by Kluyveromyces marxianus fermentationwas rich in soluable dietary fiber and was impartedbetter water-holding capacity, swelling capacity, and oilholdingcapacity. The soy yogurt with the modified okarawas greatly enhanced in its appearance, texture and wasrelatively stable during storage. Moreover, lipoxygenasebasedsoy yogurt had a unique soybean flavor whilelipoxygenase-deficient soy yogurt had a slight beany flavorand soybean flavor. This article guides a bio-modifiedmethod for okara and provides a theoretical basis for thefurther development and application of soy yogurt withhigh dietary fiber as well as lipoxygenase-deficient soyyogurt.