乳清蛋白酶解物对酸奶品质及抗氧化活性的影响  

Effect of Whey Protein Hydrolysate on the Quality and Antioxidant Activity of Yogurt

作　　者：刘妍妍[1] 陈文璐 孙志刚 郑莹莹 李亚霖 郝婷婷 LIU Yanyan;CHEN Wenlu;SUN Zhigang;ZHENG Yingying;LI Yalin;HAO Tingting(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing Heilongjiang 163319;College of Humanities and Social Sciences,Heilongjiang Bayi Agricultural University,Daqing Heilongjiang 163319;Heilongjiang Feihe Dairy Industry Co.,Ltd,Qiqihar Heilongjiang 164800;Shuangcheng Nestle Co.,Ltd.,Harbin Heilongjiang 150100)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学人文社会科学学院,黑龙江大庆163319 [3]黑龙江飞鹤乳业有限公司,黑龙江齐齐哈尔164800 [4]双城雀巢有限公司,黑龙江哈尔滨150100

出　　处：《中国乳业》2024年第10期84-92,共9页China Dairy

基　　金：黑龙江八一农垦大学校内培育课题-乳清蛋白肽对酸奶发酵特性及品质的影响(XZR2015-08);黑龙江省大学生创新创业训练计划项目“热改性聚合乳清蛋白的制备及其在酸奶中的应用研究”。

摘　　要：[目的]缩短酸奶发酵时间,提升乳品生产效率、酸奶营养价值和功能特性。[方法]研究乳清蛋白酶解物对酸奶多个指标影响,包括酸度、pH值、黏度、持水力、乳酸菌数量、感官品质、质构特性、抗氧化活性。[结果]在酸奶发酵过程中,酶解物能促进乳酸菌生长,提高发酵产酸能力,有效缩短发酵时间。然而,酶解物添加量超过4%时,酸奶黏度、持水力随酶解物添加量增加而降低。综合分析可知,乳清蛋白酶解物添加量4%时,酸奶感官品质、质构特性、抗氧化活性较佳。ABTS自由基清除率90.07%、DPPH自由基清除率74.94%、羟自由基清除率90.17%、还原力A700为0.657。[结论]在酸奶发酵过程中,添加适量乳清蛋白酶解物不仅缩短发酵周期,还提升酸奶品质、抗氧化活性。[Objective]To shorten the fermentation time of yogurt,improve dairy production efficiency,and further enhance the nutritional value and functional characteristics of yogurt.[Method]This paper investigated the effects of whey protein hydrolysate on multiple indicators of yogurt,including acidity,pH value,viscosity,water holding capacity,number of lactic acid bacteria,sensory quality,texture characteristics,and antioxidant activity.[Result]Research has shown that during yogurt fermentation,whey protein hydrolysate can promote the growth of lactic acid bacteria,improve fermentation acid production capacity,and effectively shorten fermentation time.However,when the amount of enzyme hydrolysate added exceeds 4%,the viscosity and water holding capacity of yogurt will decrease with the increase of enzyme hydrolysate added.According to comprehensive analysis,when the amount of whey protein hydrolysate added to whey protein is 4%,the sensory quality,texture characteristics,and antioxidant activity of yogurt are better.Among them,the ABTS free radical scavenging rate is 90.07%,the DPPH free radical scavenging rate is 74.94%,the hydroxyl free radical scavenging rate is 90.17%,and the reducing power A700 is 0.657.[Conclusion]Adding an appropriate amount of whey protein hydrolysate during yogurt fermentation can not only shorten the fermentation cycle of yogurt,but also improve its quality and antioxidant performance.

关 键 词：酸奶 乳清蛋白酶解物 中性蛋白酶 促发酵 抗氧化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]