摘要
以实验室保藏的发酵豆乳感官特性具有差异的5株嗜热链球菌为对象,研究了乳酸菌α-乙酰乳酸脱羧酶、α-半乳糖苷酶、β-半乳糖苷酶酶活和乳酸脱氢酶等关键酶的酶活性、发酵豆乳特性和挥发性风味成分间的相互关系。结果表明,发酵豆乳感官评价与乳酸菌的α-乙酰乳酸脱羧酶和α-半乳糖苷酶呈现显著负相关和正相关,与风味成分2,3-丁二酮、2-庚酮和2-壬酮呈显著正相关,与正己醇、2,4-癸二烯醛和2-戊基呋喃呈显著负相关;发酵豆乳酸度值与乳酸菌的β-半乳糖苷酶和乳酸脱氢酶均呈显著正相关。
Influence of Lactic Acid Bacteria on the Flavor of Fermented Soymilk Five Streptococcus thermophilus stored in laboratory with different sensory characteristics of fermented soymilk were studied. The activities of enzymes from lactic acid bacteria such as α-acetolactate deearboxylase（α-ALDC） , α-galactosidase, β-galactosidase , and lac-tate dehydrogenase（LDH） ,and the characteristics and flavor compounds of fermented soymilk were measured. Their correlation was also discussed. The results showed that the sensory evaluation of fermented soymilk was significant negatively and positively correlated with α-ALDC and α-galactosidase respectively, and was significant positively cor- related with flavor compounds of 2,3-butanedione, 2-heptanone and 2-nonylketone, was significant negatively correla- ted with hexanol, 2,4-decadienal and 2-pentylfuran. Simultaneously, the acidity of fermented soymilk was significant positively correlated with β-galactosidase and LDH.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第5期91-95,共5页
Food and Fermentation Industries
基金
江苏高校优势学科建设工程资助项目
国家863计划项目(2007AA10Z357)
江苏省科技支撑项目(BE2011383)
教育部博士点基金(2009325011 0005)
2010年度“江苏省研究生教育创新工程”项目
关键词
发酵豆乳
乳酸菌
风味
fermented soymilk, lactic acid bacteria, flavor
