The stability of the casein-gluconate matrix in reduced-lactose kefir with soluble fraction polysaccharides containing β-glucan from Pleurotus ostreatus
| Autor: | Barbara Górna, Dorota Cais-Sokolińska, Paulina Bierzuńska, Łukasz K. Kaczyński, Barbara Stachowiak |
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| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Syneresis biology Process Chemistry and Technology Kefir food and beverages Bioengineering 04 agricultural and veterinary sciences Polysaccharide biology.organism_classification 040401 food science chemistry.chemical_compound fluids and secretions 0404 agricultural biotechnology chemistry Casein Fermentation Pleurotus ostreatus Food science Lactose Food Science Glucan |
| Zdroj: | International Journal of Dairy Technology. 71:122-130 |
| ISSN: | 1364-727X |
| DOI: | 10.1111/1471-0307.12429 |
| Popis: | In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise the casein–gluconate kefir matrix. Soluble fraction of polysaccharides dissolved in water or in milk was added to the lactose-reduced milk (0.5% w/v). Fermentation was carried out at 22 °C (to pH 4.4, 31°SH). Kefirs with SFP dissolved in the milk showed higher firmness, cohesiveness and consistency than the control kefir. The dissolving of SFP in the milk reduced spontaneous whey syneresis and prevented changes in water holding capacity. Soluble fraction of polysaccharides decreased the feeling of prickling in the kefirs and their mouth-coating properties. |
| Databáze: | OpenAIRE |
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