Stability of Feruloyl Oligosaccharide and Its Application in Yogurt
Feruloyl oligosaccharides are an important type of functional oligosaccharides formed by the esterification of the carboxyl group of ferulic acid with the hydroxyl group of sugars.This study investigates the effects of pH,sterilization methods,and their combined effects on the stability of feruloyl oligosaccharides,using liquid chromatography and high-performance liquid chromatography(HPLC)to determine and analyze their content.Additionally,feruloyl oligosaccharides were added to yogurt,and their content was measured using HPLC.The titratable acidity of yogurt was expressed in terms of Gilner degree(°T)to assess quality changes after the addition.The total colony count of lactic acid bacteria in yogurt was also measured,followed by a sensory evaluation of the yogurt.The results indicated that under the simultaneous influence of pH and sterilization methods,the stability of feruloyl oligosaccharides was optimal at pH 4.2 and 80 ℃,while stability significantly decreased with increasing pH and temperature.The optimal addition amount of feruloyl oligosaccharides to yogurt was found to be 0.45 g/100 mL.Feruloyl oligosaccharides can enhance the viability of lactic acid bacteria in yogurt,increase its acidity,and contribute to a more unique flavor.This provides a stronger theoretical basis for the development of functional foods.
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