Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt
Fresh milk with added hyaluronic acid (HA) was fermented by inoculating Streptococcus thermophilus and Lactobacillus bulgaricus. By measuring the pH, water holding capacity, viable bacteria count, rheological properties, volatile flavor substances, stability of yoghurt, the effects of HA with variou...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-10-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-023.pdf |
| _version_ | 1797435871693111296 |
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| author | ZHOU Haidong, TANG Shanhu, LI Sining, LIAO Binxu, MA Yuan, LUO Zhuoling, WANG Jianxiang, PAN Kun, CHEN Hanshuanglu |
| author_facet | ZHOU Haidong, TANG Shanhu, LI Sining, LIAO Binxu, MA Yuan, LUO Zhuoling, WANG Jianxiang, PAN Kun, CHEN Hanshuanglu |
| author_sort | ZHOU Haidong, TANG Shanhu, LI Sining, LIAO Binxu, MA Yuan, LUO Zhuoling, WANG Jianxiang, PAN Kun, CHEN Hanshuanglu |
| collection | DOAJ |
| description | Fresh milk with added hyaluronic acid (HA) was fermented by inoculating Streptococcus thermophilus and Lactobacillus bulgaricus. By measuring the pH, water holding capacity, viable bacteria count, rheological properties, volatile flavor substances, stability of yoghurt, the effects of HA with various molecular masses and various amounts of HA on the quality of yoghurt were evaluated. The results showed that various molecular masses of HA had different effects on the quality of yoghurt, but all could significantly improve its water holding capacity, smoothness and fineness (P < 0.05). The addition of high molecular mass (1 280 kDa) HA improved the elastic modulus (G’) and viscosity modulus (G”) of yoghurt, enhanced its stability index, promoted the growth and reproduction of L. bulgaricus and S. thermophilus, but caused obvious whey syneresis at the end of fermentation. Medium molecular mass (350 kDa) HA inhibited the growth and reproduction of L. bulgaricus, increased the pH, reduced the titratable acidity, and optimized the sensory quality of yoghurt. Low molecular mass (180 kDa) HA reduced the stability of yoghurt. To sum up, medium molecular mass HA can improve the quality of fermented milk. |
| first_indexed | 2024-03-09T10:54:33Z |
| format | Article |
| id | doaj.art-b2c2c56fc6f043a1b55a66477b03ad48 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-09T10:54:33Z |
| publishDate | 2023-10-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-b2c2c56fc6f043a1b55a66477b03ad482023-12-01T03:19:24ZengChina Food Publishing CompanyShipin Kexue1002-66302023-10-01442018919710.7506/spkx1002-6630-20230105-028Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of YogurtZHOU Haidong, TANG Shanhu, LI Sining, LIAO Binxu, MA Yuan, LUO Zhuoling, WANG Jianxiang, PAN Kun, CHEN Hanshuanglu0(College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)Fresh milk with added hyaluronic acid (HA) was fermented by inoculating Streptococcus thermophilus and Lactobacillus bulgaricus. By measuring the pH, water holding capacity, viable bacteria count, rheological properties, volatile flavor substances, stability of yoghurt, the effects of HA with various molecular masses and various amounts of HA on the quality of yoghurt were evaluated. The results showed that various molecular masses of HA had different effects on the quality of yoghurt, but all could significantly improve its water holding capacity, smoothness and fineness (P < 0.05). The addition of high molecular mass (1 280 kDa) HA improved the elastic modulus (G’) and viscosity modulus (G”) of yoghurt, enhanced its stability index, promoted the growth and reproduction of L. bulgaricus and S. thermophilus, but caused obvious whey syneresis at the end of fermentation. Medium molecular mass (350 kDa) HA inhibited the growth and reproduction of L. bulgaricus, increased the pH, reduced the titratable acidity, and optimized the sensory quality of yoghurt. Low molecular mass (180 kDa) HA reduced the stability of yoghurt. To sum up, medium molecular mass HA can improve the quality of fermented milk.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-023.pdfhyaluronic acid; yogurt; volatile flavor substances; stability analysis; rheological properties; texture |
| spellingShingle | ZHOU Haidong, TANG Shanhu, LI Sining, LIAO Binxu, MA Yuan, LUO Zhuoling, WANG Jianxiang, PAN Kun, CHEN Hanshuanglu Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt Shipin Kexue hyaluronic acid; yogurt; volatile flavor substances; stability analysis; rheological properties; texture |
| title | Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt |
| title_full | Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt |
| title_fullStr | Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt |
| title_full_unstemmed | Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt |
| title_short | Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt |
| title_sort | effect of adding hyaluronic acid with various molecular masses on the quality of yogurt |
| topic | hyaluronic acid; yogurt; volatile flavor substances; stability analysis; rheological properties; texture |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-023.pdf |
| work_keys_str_mv | AT zhouhaidongtangshanhulisiningliaobinxumayuanluozhuolingwangjianxiangpankunchenhanshuanglu effectofaddinghyaluronicacidwithvariousmolecularmassesonthequalityofyogurt |