Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation
文献类型: 外文期刊
第一作者: Du, Huaxin
作者: Du, Huaxin;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Lin, Yaosheng;Tang, Daobang;Liu, Xueming;Du, Huaxin;Liu, Xueming;Zhu, Fan;Liu, Jie;Liu, Xueming
作者机构:
关键词: Mulberry pomace; Phenolic compound; Yogurt; Quality; Protein hydrolysis; ACE-I activity
期刊名称:FOOD CONTROL ( 影响因子:6.0; 五年影响因子:5.8 )
ISSN: 0956-7135
年卷期: 2023 年 144 卷
页码:
收录情况: SCI
摘要: The effects of phenolic fraction of mulberry pomace on yogurt quality were investigated. Polyphenol-enriched extract of mulberry pomace (MPPE), rich in phenols, anthocyanins and proanthocyanidins, was incorporated to yogurt before and after fermentation at 0.50%, 0.75%, 1.00% and 1.25% (w/v), respectively. The addition either before or after fermentation decreased L* and b* values, increased a* value, reduced syneresis and changed textural properties. MPPE added before fermentation inhibited lactic acid bacteria (LAB) growth, increased particle size, inhibited protein hydrolysis and active peptide release, and reduced ACE-I activity of yogurt. When added after fermentation, MPPE at moderate levels (within 1.00%) promoted LAB growth, reduced pH value and increased total acid content, decreased particle size, promoted protein hydrolysis and active peptide release, and increased ACE-I activity. Phenolics in mulberry pomace exert unique effects on the physi-cochemical and textural properties of yogurt and adding MPPE after fermentation was more beneficial to improve yogurt quality.
分类号:
- 相关文献
作者其他论文 更多>>
-
Effect of Lactobacillus salivarius SNK-6 on egg quality, intestinal morphology, and cecal microbial community of laying hens
作者:Liu, Wei;Liu, Jie;Li, Dapeng;Han, Haixia;Sun, Yan;Lei, Qiuxia;Wang, Jie;Zhou, Yan;Cao, Dingguo;Li, Huimin;Li, Fuwei;Liu, Wei;Liu, Jie;Li, Dapeng;Han, Haixia;Sun, Yan;Lei, Qiuxia;Wang, Jie;Zhou, Yan;Cao, Dingguo;Li, Huimin;Li, Fuwei;Liu, Wei;Liu, Jie;Li, Dapeng;Han, Haixia;Sun, Yan;Lei, Qiuxia;Wang, Jie;Zhou, Yan;Cao, Dingguo;Li, Huimin;Li, Fuwei;Yan, Huaxiang
关键词:Lactobacillus salivarius; egg quality; intestinal morphology; cecal microbial community; laying hen
-
miR-450-5p and miR-202-5p Synergistically Regulate Follicle Development in Black Goat
作者:Feng, Guanghang;Liu, Jie;Lu, Zitao;Li, Yaokun;Deng, Ming;Liu, Guangbin;Sun, Baoli;Guo, Yongqing;Liu, Dewu;Feng, Guanghang;Liu, Jie;Lu, Zitao;Zou, Xian;Feng, Guanghang;Liu, Jie;Lu, Zitao;Li, Yaokun;Deng, Ming;Liu, Guangbin;Sun, Baoli;Guo, Yongqing;Liu, Dewu;Feng, Guanghang;Liu, Jie;Lu, Zitao;Li, Yaokun;Deng, Ming;Liu, Guangbin;Sun, Baoli;Guo, Yongqing;Liu, Dewu;Liu, Dewu
关键词:goat; follicle development; granulosa cells; MiR-202-5p; MiR-450-5p
-
Enhancement of water barrier and antimicrobial properties of chitosan/gelatin films by hydrophobic deep eutectic solvent
作者:Wen, Haitao;Liu, Zhongyi;Wen, Haitao;Tang, Daobang;Lin, Yaosheng;Zou, Jinhao;Zhou, Pengfei;Wang, Xuping
关键词:Chitosan; gelatin film; Hydrophobic deep eutectic solvent; Antimicrobial activity; Thymol; Food packaging
-
Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate
作者:Cheng, Jingrong;Shen, Shuangwei;Yang, Huaigu;Tang, Daobang;Wang, Xuping;Lin, Yaosheng;Liu, Xueming;Cheng, Jingrong;Liu, Xueming
关键词:Casein; Caffeic acid; Maillard reaction; Emulsion; Astaxanthin; Stability
-
Categories of exogenous substances and their effect on alleviation of plant salt stress
作者:Feng, Di;Gao, Qian;Liu, Jie;Sun, Xiaoan;Gao, Qian;Feng, Di;Tang, Jingchun;Feng, Di;Hua, Zetian;Sun, Xiaoan
关键词:Plant salt stress; Allogene; Salt tolerance mechanism; Exogeneous substances; NaCl
-
Increasing land-use durations enhance soil microbial deterministic processes and network complexity and stability in an ecotone
作者:Xu, Aiai;Xu, Aiai;Guo, Zhiying;Pan, Kai;Wang, Changkun;Zhang, Fangfang;Liu, Jie;Pan, Xianzhang;Guo, Zhiying;Pan, Kai;Wang, Changkun;Zhang, Fangfang;Liu, Jie;Pan, Xianzhang;Liu, Jie;Pan, Xianzhang
关键词:Agro-pastoral ecotone; Soil microbes; Community assembly; Co -occurrence network; Land -use type; Land -use duration
-
A natural allele of proteasome maturation factor improves rice resistance to multiple pathogens
作者:Hu, Xiao-Hong;Shen, Shuai;Wu, Jin-Long;Liu, Jie;Wang, He;He, Jia-Xue;Yao, Zong-Lin;Bai, Yi-Fei;Zhang, Xin;Zhu, Yong;Li, Guo-Bang;Zhao, Jing-Hao;Xu, Jie;Ji, Yun-Peng;Li, De-Qiang;Pu, Mei;Zhao, Zhi-Xue;Zhou, Shi-Xin;Zhang, Ji-Wei;Huang, Yan-Yan;Li, Yan;Lu, Yanli;Huang, Fu;Wang, Wen-Ming;Fan, Jing;You, Xiaoman;Ning, Yuese;Xu, Jie;Lu, Yanli;Huang, Fu
关键词: