不同酪蛋白水解物对低脂发酵乳发酵参数的影响

Effect of Different Casein-hydrolysates on Fermentation Parameter of Low-fat Yoghurt

研究了4种蛋白酶(中性蛋白酶Neutrase、木瓜蛋白酶PA2、碱性蛋白酶Alcatase2.4L和胰蛋白酶PTN6.0S)的酪蛋白水解物对低脂发酵乳的发酵参数(滴定酸度、pH值下降速度、终点酸度和产酸速度)的影响。结果表明,酪蛋白水解物具有明显促进低脂发酵酸奶发酵、缩短发酵时间的作用,中性蛋白酶的促进发酵效果最好,木瓜蛋白酶次之,碱性蛋白酶和胰酶的效果相差不大;各添加样在整个发酵过程中发酵速度都高于空白样,甚至高于双倍接种量的空白样。综合考虑,采用木瓜蛋白酶对酪蛋白进行水解后产物最适添加到低脂发酵乳。

Effects of casein-hydrolysates （CH） by different enzymes （Neutrase, Papain PA2, Alcalase2.4L and trypsinase PTN6.0S） on fermentation parameters （titration acidities, speed of pH decrease, final acidities and acidification speed）of low-fat yoghurt were studied. The study showed that CH can obviously shorten the fermentation time and enhance the acidification speed. The effect was related to the kinds of the enzymes. The order of the four kinds of enzymes, in terms of impact of fermentation time and acidification speed was Neutrase, Papain, Alcalase and trypsinase. The fermentation rate of CH addition was better than not only control sample but also the double fermentation adjuncts. Considering the fermentation rate and cost, howerer the Papain was more favorable enzyme.