تاثیر ریزپوشانی باکتری‌های استرپتوکوکوس ترموفیلوس و لاکتوباسیلوس بولگاریکوس بر خصوصیات فیزیکوشیمیایی و حسی ماست

نویسندگان
فاطمه آدینه پور 1
سید مهدی جعفری 1
علیرضا صادقی 1
مرتضی خمیری 1
سودابه خلیلی 2
1 دانشگاه منابع طبیعی گرگان
2 دانشگاه نوشیروانی بابل
10.22034/FSCT.21.156.137
چکیده
هدف از پژوهش حاضر ریزپوشانی باکتری‌های استرپتوکوکوس ترموفیلوس و لاکتوباسیلوس بولگاریکوس با روش کمپلکس کواسرواسیون و پوشش‌های کازئینات سدیم و پکتین بود. کازئینات سدیم و پکتین در 4= pHبا هم جاذبه الکترواستاتیکی داشته و کمپلکس تشکیل می‌دهند. با استفاده از میکروسکوپ الکترونی روبشی، مورفولوژی کواسروات‌ها بررسی شد. ویژگی‌های کمپلکس‌های پکتین و کازئینات سدیم توسط آزمون‌های طیـف‌سـنجی فـروسرخ و اندازه‌گیری اندازه و توزیع ذرات بررسی شد. ویژگی‌های فیزیکوشیمیایی همچون آب‌اندازی، pH و اسیدیته و ویژگی حسی نیز بررسی گردید. نتایج نشان داد، راندمان ریزپوشانی باکتری‌ها با روش کواسرواسیون 6/66درصد بود. اندازه ذرات 565/1 میکرومتر و پتانسیل زتا 16- میلی ولت گزارش شد. تصاویر میکروسکوپ الکترونی، کواسروات‌هایی کروی شکل و بدون سوراخ و چروک در سطح را نشان داد. نتایج طیف‌سنجی مادون قرمز نیز ایجاد برهمکنش‌هـای الکتروسـتاتیک بـین پکتـین و کـازئینات‌سدیم را نشـان داد. همچنین ریزپوشانی باکتری‌ها موجب تغییر معنی داری (p>0/05) در 0/091)pH± 6/4)و اسیدیته ماست (03/0±1/1) در مقایسه با pH (1/0 6±/4)و اسیدیته ماست (01/0±8/0 )تولید شده با باکتری های آزاد، نشد. آب‌اندازی ماست‌های تولید شده با باکتری‌های ریزپوشانی (1/1±40درصد) در مقایسه با ماست های تولید شده با باکتری‌های آزاد (9/0 ± 45درصد) کاهش یافت (p<0/05). ریزپوشانی باکتری‌ها تاثیر منفی بر ویژگی‌های حسی همچون رنگ، بو و مزه ماست‌های تولید شده نداشت(p>0/05) ولی تفاوت معنی‌داری در بافت ماست‌های تولید شده با باکتری‌های ریزپوشانی شده در مقایسه با ماست‌های تولید شده با باکتری‌‌های آزاد مشاهده شد (p<0/05).
کلیدواژه‌ها
استرپتوکوکوس ترموفیلوس‌‌‌
لاکتوباسیلوس بولگاریکوس
کواسروات
ریزپوشانی
کازئینات سدیم
پکتین

موضوعات

عنوان مقاله English

Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria on the physicochemical and sensory properties of yogurt

نویسندگان English

fatemeh adinehpour 1
Seid Mahdi Jafari 1
Alireza Sadeghi 1
Morteza Khomeiri 1
soodabe khalili 2
1 gorgan university
2 Noshirvani university
چکیده English

The aim of the current research was microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria by coacervation complex method and sodium caseinate and pectin coatings. Sodium caseinate and pectin have electrostatic attraction together at pH=4 and form a complex. Using a scanning electron microscope, the morphology of coacervates was investigated. The properties of pectin and sodium caseinate complexes were investigated by infrared spectrometry tests and measuring the size and distribution of particles. Physicochemical characteristics such as water absorption, pH and acidity and sensory characteristics were also investigated. The results showed that the efficiency of microencapsulation of bacteria by coacervation method was 66.6%. The particle size was 1.565 micrometers and the zeta potential was reported as -16 mV. Electron microscope images showed spherical coacervate without holes and wrinkles on the surface. The results of infrared spectroscopy also showed the creation of electrostatic interactions between pectin and sodium caseinate. Also, microencapsulation of bacteria caused a significant change (p>0.05) in pH (4.6 ± 0.091) and yogurt acidity (1.1 ± 0.03) compared to pH (4.6 ± 0.1). And the acidity of yogurt (0.8±0.01) produced with free bacteria did not. The water content of yogurts produced with microencapsulated bacteria (40±1.1) was reduced compared to yogurts produced with free bacteria (45±0.9) (p<0.05). Bacterial encapsulation has a negative effect on color sensory characteristics. It did not have the smell and taste of the produced yogurts (p>0/05), but a significant difference was observed in the texture of the yogurts produced with microencapsulated bacteria compared to the yogurts produced with free bacteria (p<0/05).

کلیدواژه‌ها English

Streptococcus thermophilus
Lactobacillus bulgaricus
coacervate
Microencapsulation
Sodium Caseinate
Pectin
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