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The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from Pleurotus ostreatus
Author(s) -
CaisSokolińska Dorota,
Stachowiak Barbara,
Kaczyński Łukasz K,
Bierzuńska Paulina,
Górna Barbara
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12429
Subject(s) - chemistry , food science , lactose , syneresis , casein , polysaccharide , pleurotus ostreatus , kefir , fermentation , biochemistry , lactic acid , bacteria , mushroom , biology , genetics
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.