水解乳清蛋白涩味的改善方法  

Method on Regulating Astringency of Whey Protein Hydrolysates

作　　者：刘璐 LIU Lu(Richen Nutritional Technology Co.,Ltd.,Shanghai 200331)

机构地区：[1]上海励成营养科技有限公司,上海200331

出　　处：《食品工业》2022年第9期55-59,共5页The Food Industry

摘　　要：对改善水解乳清蛋白涩味的方法进行研究。将不同阴离子多糖粉末溶解在水解乳清蛋白溶液中(水解乳清蛋白溶液质量分数0.1%),并通过专业感官品评人员对冲调液进行涩味品评并打分,考察不同阴离子多糖添加量大小和溶液黏度对涩味的影响。研究发现,与中性多糖刺槐豆胶、瓜尔胶相比,阴离子多糖的添加可以不同程度降低水解乳清蛋白溶液的涩味强度,羧甲基纤维素钠质量分数0.2%时,可以降低涩味强度83%。同等质量分数的黄原胶可以降低涩味强度50%,且随着质量分数增加到0.25%,涩味强度也降低83%。同时,为了排除黏度对涩味的干扰,在不改变黄原胶质量分数的前提下,通过添加瓜尔胶增加溶液黏度,并发现即使黏度从11.66 cp增加到450 cp,涩味强度并没有发生明显变化。To develop a method on regulating astringency of whey protein hydrolysates, different anionic polysaccharides are added into 0.1% solution with whey protein hydrolysates. The sensory expert panelists taste the solution of the mixture and scale the strength of astringency. Different addition amounts of anionic polysaccharides and different viscosity are tested to release astringency. According to the results, comparing with locust bean gum(LBG) and guar gum, anionic polysaccharides have positive effect. The sodium carboxymethylcellulose(CMC) can decrease 83% astringency strength under 0.2% content,and xanthan can decrease 50% strength. Xanthan contributes the same 83% decrease under 0.25% content. In order to eliminate viscosity synergistic effect, guar gum is added to increase viscosity from 11.66 cp to 450 cp. But the astringency strength is not changed.

关 键 词：涩味 水解乳清蛋白 阴离子多糖 黄原胶 羧甲基纤维素钠(CMC) 

分 类 号：TS201.2[轻工技术与工程—食品科学]