中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > Flavourzyme酶解大豆分离蛋白对酸奶发酵酸度及流变特性的影响研究 食品科学 2006,27 (3) 48-51
Position: Home > Articles > Study on Acidity and Rheological Behaviour of Yogurt Mixed with Enzymatic Soy-protein Hydrolysate FOOD SCIENCE 2006,27 (3) 48-51

Flavourzyme酶解大豆分离蛋白对酸奶发酵酸度及流变特性的影响研究

作  者：
刘瑶;潘思轶;王可兴
单  位：
华中农业大学食品科技学院农业部食品安全评价重点开放实验室;华中农业大学食品科技学院农业部食品安全评价重点开放实验室,武汉市卫生监督所 湖北武汉430022,华中农业大学食品科技学院农业部食品安全评价重点开放实验室,华中农业大学食品科技学院农业部食品安全评价重点开放实验室,,湖北武汉430070,湖北武汉430070,湖北武汉430070
关键词：
酸奶;大豆分离蛋白;酶解;流变特性
摘  要：
采用3个水解度(DH分别为3.12%、5.77%和8.83%)的大豆分离蛋白Flavourzyme酶解液取代不同量的牛奶(取代度分别为5%、7.5%和10%)用于酸奶发酵,探讨酸奶在发酵过程中的酸度变化和表观粘度变化,研究发酵酸奶在不同剪切速率下的切应力、流变指数和粘度系数。研究结果表明:当DH8.83%的大豆分离蛋白酶解产物替代7.5%～10%的牛奶时,其达到发酵终点所需时间最短。在牛奶中添加10%的DH3.12%大豆分离蛋白的水解产物能显著增加发酵酸奶的表观粘度。采用大豆分离蛋白酶解液替代部分牛奶生产酸奶能有效降低酸奶的柔性,其质构特性属于非牛顿流体。用DH3.12%大豆分离蛋白酶解液代替10%牛奶生产的酸奶在高剪切速率下其切应力远大于对照组。
译  名：
Study on Acidity and Rheological Behaviour of Yogurt Mixed with Enzymatic Soy-protein Hydrolysate
作  者：
LIU Yao1,2,PAN Si-yi1,*,WANG Ke-xing1(1.College of Food Science and Technology, Huazhong Agricultural University,Key Laboratory of Food Safety Evaluation of Ministry of Agriculture of PRC, Wuhan 430070, China;2.Institute of Wuhan Hygiene Supervise, Wuhan 430022, China)
关键词：
yogurt;soy protein;enzymatic hydrolysis;rheological behavior
摘  要：
Acidity change and apparent viscidity change of yogurt mixed with different amount (5%,7.5% and 10%) and differenthydrolytic degree (3.12%,5.77% and 8.83%) pea-protein hydrolysate by Flavourzyme were studied in this paper. Rheologicalshear stress, parameter and viscosity index in different shear rate were studied in yogurt.The result showed that it took shortesttime to be the fermentive and for yogurt when milk was mixed with 7.5%～10% enzymatic soy-protein hydrolysate whichhydrolytic degree was 8.83%. The apparent viscidity of fermented yogurt was increased when milk was mixed with 10%DH 3.12% enzymatic soy-protein hydrolysate. Flexibility of yogurt was reduced when milk mixed with soybean hydrolysateand the yogurt was non-newtonian fluid. Shear stress of yogurt in high shear rate was far higher than CK when milk was mixedwith DH 3.12% enzymatic soy-protein hydrolysate.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46