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.

尽管乳制品消费量的总体下降，但在2004年至2013年之间，市场趋势表明，加拿大酸奶消费的平均年增长率为2.2％（Mapaq，2014年）。预计酸奶的市场份额的增长至少将持续到2023年（加拿大，2014年）。酸奶是一种传统产品，通过乳酸细菌的牛奶发酵过程获得，以获得可以作为套装，搅拌或可饮用版本进行商业化的酸性凝胶。许多因素控制酸性凝胶作为细菌类型（酸化特性，外多糖产生），乳制混合组成和加工步骤。已经研究了酸奶的乳酸菌菌株（EPS），因为它们自然会产生稳定剂，从而有助于发酵乳制品中的质地和水分retention屈。但是，它们对酸奶的物理和感觉特性的影响取决于酸奶的类型（集或搅拌）以及EPS特征。其他乳酸细菌也能够产生EPS作为双歧杆菌，而Weissella则很少报道它们在乳制品中的使用，并且尚未建立结构功能关系。我们建议在这一年的项目中展示使用酸奶EPS与辅助EPS产生菌株产生菌株的真正潜力，以产生菌株，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。该项目是在长期项目之前的第一步，该项目基于其EPS的结构功能关系和混合使用的结构功能关系来研究使用EPS产生菌株的使用，以建立一个理由，以选择足够的菌株以扩大酸性凝胶功能性能的范围。这些知识对于允许乳制品产品多样化至关重要，并且基本上支持了对商业产品中实际波动的质量属性的控制。除了培训可用于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的宝贵工作数量。