Position: Home > Articles > Effect of α-lactalbumin Hydrolysate-Ca Complex on the Fermentation Properties of Yoghurt
China Dairy Cattle
2017,322
(2)
46-49
α-乳白蛋白酶解物-钙络合物对酸乳发酵特性的影响
作 者：
刘泽朋;王欣璐;王婷婷;祝缘;毛学英
单 位：
中国农业大学食品科学与营养工程学院
关键词：
α-乳白蛋白酶解物-钙络合物;酸乳;发酵特性
摘 要：
本文旨在探究α-乳白蛋白酶解物-钙络合物(α-LAH-Ca)对酸乳发酵特性的影响。研究不同添加量的α-LAH-Ca对酸乳发酵过程中的滴定酸度、p H值、保加利亚乳杆菌数和嗜热链球菌数的影响。结果表明,α-LAH-Ca的添加可以增加酸乳发酵过程中的滴定酸度值,降低p H值;促进发酵过程中嗜热链球菌的生长,对保加利亚乳杆菌的生长无明显作用。
译 名：
Effect of α-lactalbumin Hydrolysate-Ca Complex on the Fermentation Properties of Yoghurt
作 者：
LIU Ze-peng;WANG Xin-lu;WANG Ting-ting;ZHU Yuan;MAO Xue-ying;College of Food Science and Nutritional Engineering, China Agricultural University;
关键词：
α-lactalbumin hydrolysate-Ca complex;;Yogurt;;Fermentation properties
摘 要：
The changes of titration acidity, p H value, lactobacillus bulgaricus and streptococcus thermophilus count of yoghurt which was added α-lactalbumin hydrolysate-Ca complex(α-LAH-Ca) were determined. The results indicated that the addition of α-LAH-Ca could increase the titration acidity, reduce the p H values, promote eosinophilic fermentation process in the growth of Streptococcus thermophilus, and had no significant difference on Lactobacillus bulgaricus counts during the fermentation.
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