Small molecule linoleic acid inhibiting whey syneresis via interact with milk proteins in the fermentation of set yogurt fortified with c9,t11-conjugated linoleic acid.

Autor: Qing J; Sino-German Joint Research Institute, Nanchang University, Nanchang, China., Peng C; Sino-German Joint Research Institute, Nanchang University, Nanchang, China., Chen H; Sino-German Joint Research Institute, Nanchang University, Nanchang, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China; International Institute of Food Innovation, Nanchang University, Nanchang, China., Li H; Sino-German Joint Research Institute, Nanchang University, Nanchang, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China; International Institute of Food Innovation, Nanchang University, Nanchang, China., Liu X; Sino-German Joint Research Institute, Nanchang University, Nanchang, China; International Institute of Food Innovation, Nanchang University, Nanchang, China. Electronic address: liuxiaohua@ncu.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Dec 15; Vol. 429, pp. 136849. Date of Electronic Publication: 2023 Jul 10.
DOI: 10.1016/j.foodchem.2023.136849
Abstrakt: The study aimed to investigate the impact of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesis by Lactobacillus casei, as well as its effects on whey syneresis, water holding capacity (WHC), and texture characteristics of set yogurt. The amount of whey syneresis decreased about 30% with the adding of 0.1% linoleic acid (LA). The interaction between LA and casein (CS), β-lactoglobulin (β-Lg) and bovine serum albumin (BSA) was observed by UV-Vis absorption spectroscopy, 3D fluorescence spectroscopy and CD spectroscopy. It found that LA changed the microenvironment and polarity around amino acids, as well as the conformation of the three milk proteins. Scanning electron microscope (SEM) analysis revealed that the addition of LA resulted in a more uniform and compact microstructure of the set yogurt. It indicates that LA can promote the crosslink of milk proteins, which may be the reason for the reduction of whey syneresis in set yogurt.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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