摘要
试验研究了乳清分离蛋白酶解液不同添加量体积分数(2%, 4%, 6%和8%)对酸奶滴定酸度、pH、黏度、持水力、活菌总数、感官评分及抗氧化活性等指标的影响。结果表明,酶解液对酸奶发酵具有明显的促进作用,与空白对照组相比,添加酶解液的酸奶感官品质有所降低,抗氧化活性的变化趋势呈现先上升后下降,其中添加4%的酶解液品质降低不明显、抗氧化活性最高。
The effect of different amounts of whey protein hydrolysate solution(2%,4%,6%and 8%)on yoghourt’s titration acidity,pH,viscosity,water holding capacity,total number of bacterium,sensory quality and the antioxidant activity was determined.The results showed that the addition of hydrolysate had the significant effect on the fermentation of yogurt.Compared with the control,the sensory quality of the yogurt added with the hydrolysate was reduced.However,the antioxidant activity was increased,the yoghurt was accepted by consumer,and the antioxidant activity was highest in the addition of 4%hydrolysate.
作者
张国柱
闫碧轩
贾亚婷
马玲
ZHANG Guozhu;YAN Bixuan;JIA Yating;MA Ling(Biology Institute of Shanxi,Taiyuan 030006;College of Food Science and Technology of Shanxi Agricultural University,Taigu 030801)
出处
《食品工业》
CAS
北大核心
2019年第3期35-38,共4页
The Food Industry
基金
山西省重点研发计划重点项目(201603D21108-02)
山西省重点研发计划项目(201703D211001-06-06)
关键词
酶解
乳清蛋白
酸奶
抗氧化活性
enzymolysis
whey protein
yogurt
antioxidant activity
