添加羟基自由基氧化的乳清蛋白对冰淇淋品质的影响  

Influence of addition of oxidized whey protein by a free radical-generating system on quality of ice cream.

作　　者：崔旭海[1] 孔保华[2] 

机构地区：[1]枣庄学院生命科学系,山东枣庄277160 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国乳品工业》2009年第6期57-61,共5页China Dairy Industry

基　　金：国家自然科学基金项目(30871818);黑龙江省自然科学基金重点项目(ZJN0605-01)

摘　　要：研究了经羟基自由基产生体系氧化后的乳清蛋白在冰淇淋中的应用,并对影响冰淇淋品质的主要参数(包括黏度、质地、膨胀率、抗融性)以及感官指标进行了评定。结果表明,在冰淇淋中添加经H2O2体系氧化后的乳清蛋白,产品各项指标明显好于添加FeCl3体系的冰淇淋,且能够提高产品的性能,尤其是添加氧化1h的氧化蛋白其感官评分达到最大,但同对照比口感略有降低。这说明,适当的氧化可以改进产品的品质,提高了产品的可接受性,但需改进口感。The objective of the present study was to investigate the application of oxidized whey protein in ice cream production, WPI was oxidized in a hydroxyl radical-generating system （HRGS）. In order to determine the effect of the addition of oxidized whey protein on viscosity, texture, the overrun, the melting-resistance of ice cream were measured, and organoleptic quality was estimated. The results showed that all product parameters were much better for H2O2 system than that of FeCl3 system, and it improved quality of ice cream, especially for the addition of oxidized protein for 1 hour in H202 system achieving the maximal score, but organoleptic estimation of ice cream for the addition of oxidized protein slightly decreased compared with the control. It also elucidated that mild oxidation could improve product quality and making consumer easily accepted, yet need to improve sensory quality.

关 键 词：蛋白氧化 乳清蛋白 冰淇淋 品质 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]