Structure - texturizing function relationship of exopolysaccharides in fermented dairy specialities

发酵乳制品中胞外多糖的结构-组织化功能关系

• 批准号: 501166-2016
• 负责人: Turgeon, Sylvie
• 金额: $ 5.1万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2016
• 资助国家: 加拿大
• 起止时间: 2016-01-01 至 2017-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=608500
• 关键词: Structure; texturizing; function; relationship; exopolysaccharides

Despite an overall decrease of dairy products consumption, between 2004 and 2013 market trends depicted an average annual growth rate of 2.2% for yogurt consumption in Canada (MAPAQ, 2014). Growth of market share for yogurt is expected to continue at least up to 2023 (Canada, 2014). Yogurt is a traditional product obtained through a fermentation process of milk by lactic acid bacteria to obtain an acidic gel that can be commercialized as set, stirred or drinkable version. Many factors control the properties of acidic gels as the type of bacteria (acidifying properties, exopolysaccharide production), dairy mix composition and processing steps. Yogurt's lactic acid bacteria strains producing exopolysaccharide (EPS) have been studied as they naturally produce stabilizers that could contribute to texture and water retention in fermented dairy products. However, their effect on physical and sensory properties of yogurt depends on the type of yogurt (set or stirred) and on EPS characteristics. Other lactic acid bacteria are also able to produce EPS as Bifidobacteria, and Weissella but their use in dairy products has been seldom reported and no structure-function relationship has been established. We propose in this one year project to demonstrate the real potential of using yogurt EPS producing strains in mixture with adjunct EPS producing strains to widen the functionality of the fermented dairy products and offer diversification and opportunities to develop new innovative products. This project is a first step before a longer term project to investigate use of EPS-producing strains with an innovative approach based on the structure-function relationship of their EPS and their use in mixture to establish a rationale to choose the adequate strains to be able to enlarge the range of functional properties of acidic gels. This knowledge is crucial to allow dairy product diversification and more basically support the control of quality attributes actually fluctuating in commercial products. In addition to training of students available for the dairy industry, this could support the growth of this industry and increase the number of valuable jobs in the sector.

尽管乳制品消费量总体下降，但从2004年至2013年的市场趋势来看，加拿大酸奶消费量的年均增长率为2.2%(MAPAQ，2014)。酸奶市场份额的增长预计将至少持续到2023年(加拿大，2014年)。酸奶是一种传统的产品，通过乳酸菌发酵牛奶获得酸性凝胶，可以商品化为固定、搅拌或饮用版本。许多因素控制着酸凝胶的性质，如细菌的类型(酸化性质、胞外多糖的生产)、乳制品的组成和加工步骤。酸奶中产生胞外多糖(EPS)的乳酸菌已经被研究过，因为它们天然地产生稳定剂，有助于发酵乳制品的质构和水分保持。然而，它们对酸奶的物理和感官特性的影响取决于酸奶的类型(固定或搅拌)和EPS特性。其他乳酸菌也能产生EPS，如双歧杆菌和Weissella，但它们在乳制品中的应用报道很少，还没有建立结构与功能的关系。在这个为期一年的项目中，我们建议展示将酸奶EPS产生菌与辅助EPS产生菌混合使用的真正潜力，以扩大发酵乳制品的功能，并提供多样化和开发新创新产品的机会。该项目是一个长期项目之前的第一步，该项目以一种创新的方法研究产生EPS的菌株的使用，该方法基于EPS的结构-功能关系及其在混合物中的使用，以建立选择能够扩大酸性凝胶功能特性范围的适当菌株的理论基础。这一知识对于乳制品多样化至关重要，更重要的是支持对商业产品中实际波动的质量属性的控制。除了培训乳制品行业的学生外，这还可以支持该行业的发展，并增加该行业有价值的工作岗位数量。