Effect of Exopolysaccharide Producing Lactic acid bacterial on the Gelation and Texture Properties of Yogurt

摘要：

　　Lactic acid bacterial play a important role in yogurt texture and gel quality.The performance of lactic acid bacteria starter directly affected the quality of yogurt.Exopolysaccharide (EPS)-producing LAB may improve the texture of fermented milks,depending on the strain.EPS production was found to have a major effect on the texture properties and gelation properties,but varying textures with EPS production,structure and interaction with milk proteins.Yoghurts fermented with EPS-producing cultures showed different mouth thickness and ropiness rheological parameters and varying syneresis and gel firmness.The mechanism that how the metabolic properties of EPS producing lactic acid bacteria affect the texture and gel quality of yogurt is reviewed in the article.

关键词： LAB Yogurt Gel quality EPS Gelation

作者: Shuang Zhang Lanwei Zhang

作者单位: School of Food Science and Engineering, Harbin institute of technology, Harbin 150090, China

会议类型: 国际会议

会议名称: the 2012 International Conference on Frontiers of Advanced Materials and Engineering Technology (2012年先进材料与工程技术国际会议(FAMET 2012))

会议地点: 厦门

会议语种:英文

页码: 890-893

在线出版日期: 2012-01-04（万方平台首次上网日期，不代表论文的发表时间）