تولید ژل شیرسویا تخمیری: تأثیر لاکتیک اسید باکتری‌های مختلف بر ویژگی‌های فیزیکوشیمیایی

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• فاطمه رحمانی
• علی مویدی
• مرتضی خمیری
• محبوبه کشیری

گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

https://doi.org/10.22067/ifstrj.2024.89764.1366

چکیده

امروزه فرآورده‌های گیاهی جایگزین لبنی توجه زیادی را به خود جلب نموده است. با این حال، ویژگی­های بافتی و حسی نامطلوب این محصولات پذیرش آن­ها را محدود کرده است. بطور کلی استفاده از باکتری­های لاکتیک اسید، به‌عنوان رویکردی نویدبخش برای توسعه آنالوگ­های لبنی بر پایه گیاه پیشنهاد شده است. در این مطالعه، پتانسیل سه باکتری اسید لاکتیک پروتئولیتیک در ایجاد ژل شیرسویا مورد مقایسه قرار گرفت و تأثیر آن­ها بر ویژگی­های فیزیکو-شیمیایی ژل حاصله بررسی شد. Lactiplantibacillus plantarum MCM4، Streptococcus thermophilus و Weissella confusa MDM8 به ماتریس شیر سویا تلقیح و تا رسیدن به pH حدود 4.7 گرمخانه‌گذاری شد. به‌منظور درک تأثیر سرعت اسیدیفیکاسیون و فعالیت پروتئولیتیک کشت­های آغازگر مورد استفاده، سینرزیس، شمارش سلولی، محتوای آمینواسید آزاد (به روش اورتوفتال آلدهید)، الگوی SDS-PAGE و پارامترهای بافتی ژل حاصله ارزیابی شد. هر سه سویه باکتریایی، توانستند شیر سویا را منعقد کنند، با این حال L. plantarum MCM4 فعالیت تولید اسید سریع‌تری در دمای 37 درجه سانتی‌گراد نشان داد. بین سه سویه‌ مورد مطالعه، از نظر شمارش سلولی و فعالیت پروتئولیتیک در طی تخمیر تفاوت معنی‌داری وجود داشت (0.05>p). همچنین مقدار سینرزیس نیز در بین ژل‌های به‌دست آمده متفاوت بود و در محدوده 61% (نمونه تخمیر شده با S. thermophilus) تا 69.5% (نمونه تخمیر شده با L. plantarum MCM4) قرار داشت. علاوه بر این، سه سویه مورد مطالعه توانستند پروتئین‌های اصلی سویا را در طول تخمیر، هیدرولیز کنند. تجزیه و تحلیل بافت نشان داد که تخمیر شیر سویا با W. confusa MDM8 منجر به ژل سویا با سفتی و قوام بالاتر شده است، در حالی‌که نمونه تخمیر شده با L. plantarum MCM4 دارای چسبندگی و شاخص ویسکوزیته بالاتری بود. به‌طور کلی می‌توان نتیجه گرفت که L. plantarum MCM4، W. confusa MDM8 و S. thermophilus را می‌توان به‌عنوان کشت‌های آغازگر برای تولید ژل‌های جدید شیر سویا با ویژگی‌های مناسب معرفی کرد.

کلیدواژه‌ها

• باکتری‌های لاکتیک اسید
• پروتئین‌های گیاهی
• تولید غذا پایدار
• جایگزین‌های لبنی

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics

نویسندگان [English]

• Fatemeh Rahmani
• Ali Moayedi
• Marteza Khomeiri
• Mahboobeh Kashiri

Department of Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

چکیده [English]

Nowadays, plant-based dairy alternatives have gained considerable attention. However, the textural and sensorial characteristics of plant-based products limit their acceptance. The exploitation of lactic acid bacteria has been proposed as a promising approach to developing plant-based dairy analogs. In this study, the performance of three proteolytic lactic acid bacteria in the induction of soymilk gelation was compared and their effects on the physicochemical properties of resulting gels were investigated. Lactiplantibacillus plantarum MCM4, Streptococcus thermophilus, and Weissella confusa MDM8) were inoculated to the soy milk matrix, and incubated at 37 °C until reaching pH 4.7. To understand the effects of acidifying and proteolytic activity of starter culture, syneresis, cell counts, free amino acid content (O-phthalaldehyde method), evaluation of proteolysis using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and textural parameters of soymilk gels during fermentation were investigated. There was a significant difference among the strains in terms of viable cell counts and proteolytic activity during fermentation (p < 0.05). The amount of syneresis was also different among the resulted gels as it was in the range from 61% (sample fermented with S. thermophilus) to 69.5% (fermented with L. plantarum MCM4). The main soy proteins were degraded to different extents as a function of fermentation time. Texture analysis showed that fermentation of soymilk with W. confusa MDM8 resulted in soy gel with higher firmness and consistency, while the sample fermented with L. plantarum MCM4 had higher adhesiveness and viscosity index. Overall, it can be concluded that L. plantarum MCM4, W. confusa MDM8, and S. thermophilus can be introduced as starter cultures for the production of novel soymilk gels with reasonable properties.

کلیدواژه‌ها [English]

• Dairy alternatives
• Lactic acid bacteria
• Plant-based Proteins
• Sustainable food production

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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