A1与A2β-酪蛋白酸奶产品特性的比较  

Comparative Study on the Characteristics of A1 and A2β-Casein Yogurt

作　　者：徐小爽 韩翼宇 李逍遥 彭秋琦 罗文静 于景华[1] XU Xiaoshuang;HAN Yiyu;LI Xiaoyao;PENG Qiuqi;LUO Wenjing;YU Jinghua(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300450,China;China Beverage Industry Association,Beijing 100000,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300450 [2]中国饮料工业协会,北京100000

出　　处：《食品科学》2022年第16期68-72,共5页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFC1604301-01)。

摘　　要：探究分别含有A1、A2两种β-酪蛋白牛乳制成的搅拌型和凝固型酸奶产品特性的区别。持水力结果表明,A1β-酪蛋白酸奶(凝固型和搅拌型)的持水力大于69%,A2β-酪蛋白酸奶(凝固型和搅拌型)的持水力大于65%。质构特性的结果显示,凝固型酸奶差距更为明显,A1β-酪蛋白酸奶的硬度和稠度分别比A2β-酪蛋白酸奶高41.4%和59.8%。此外,A1β-酪蛋白酸奶黏性优于A2β-酪蛋白酸奶。流变学特性与微观结构结果显示,A1β-酪蛋白酸奶的滞后回路面积较A2β-酪蛋白酸奶小14.6%,说明A2β-酪蛋白制成的酸奶结构更易于被破坏,网状结构更为稀疏。本实验为A2β-酪蛋白牛乳在酸奶制品的应用及实际生产提供一定理论支持。The differences in characteristics between stirred and set yogurt produced from A1 or A2β-casein milk were studied.The water-holding capacity of stirred and set yogurt produced from A1β-casein milk was greater than 69%,and the water-holding capacity of stirred and set yogurt produced from A2β-casein milk was greater than 65%.Textural analysis showed that the hardness and consistency of set yogurt produced from A1β-casein milk were 41.4%and 59.8%higher than those of set yogurt produced from A2β-casein,respectively.Compared with A2β-casein yogurt,A1β-casein yogurt had better viscosity.The results of rheology and microstructure showed that the hysteresis loop area of A1β-casein yogurt was 14.6%smaller than that of A2β-casein yogurt indicating that the former’s structure can be more easily damaged and its network structure is sparser.This study provides theoretical support for the application of A2β-casein milk in yogurt.

关 键 词：A1β-酪蛋白 A2β-酪蛋白 持水力 质构特性 流变学特性 微观结构 酸奶制品 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]