Details

Autor(en) / Beteiligte

• Song, Ying
• Li, Siyi
• Zhang, Rui
• Tuo, Yanfeng
• Li, Xinling
• Mu, Guangqing
• Jiang, Shujuan

Titel

Physicochemical properties, antigenicity and allergenicity of yoghurt fermented by Lactiplantibacillus plantarum AHQ‐14 combined with starter

Ist Teil von

• International journal of food science & technology, 2023-05, Vol.58 (5), p.2527-2539

Ort / Verlag

Oxford: Wiley Subscription Services, Inc

Erscheinungsjahr

2023

Link zum Volltext

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• Summary Cow milk proteins is one of the major food allergens, and some probiotics can abate allergenicity to some extent. Lactiplantibacillus plantarum AHQ‐14 isolated from the traditional dairy products in Xinjiang Province, China, has good ability to reduce the allergenicity of β‐lactoglobulin (LG) and good probiotic properties. In the presented study, L. plantarum AHQ‐14 was used to replace half of the commercial yoghurt starter to ferment yoghurt, and the effects of L. plantarum AHQ‐14 fortification on microstructure, textural and rheological attributes of yoghurt were investigated. In addition, milk protein hydrolysis, antigenicity and allergenicity of yoghurts during 28 days of cold storage were detected. The results indicated that AHQ‐14 and YC‐X11 fermentation could enhance the texture and rheological properties of yoghurt by reducing the syneresis (37%) and firmness (14%) and improving the cohesiveness by 50%. In addition, AHQ‐14 and YC‐X11 fermentation can shorten the fermentation time by about 30 min, SDS‐PAGE displayed that AHQ‐14 and YC‐X11 fermentation had stronger hydrolysis of whey protein compared with YC‐X11 yoghurt. Additionally, the fermentation by L. plantarum AHQ‐14 and YC‐X11 could significantly reduce the antigenicity and IgE‐binding ability of skim milk by 82% and 94%, respectively, thus reducing milk‐allergic reactions in patients significantly. The co‐fermentation of L. plantarum AHQ‐14 and starter YC‐X11 reduced the allergenicity and improved the texture of yoghurt.