添加羟基自由基氧化的乳清蛋白对酸奶品质影响的研究

Effect of addition of whey protein oxidized by hydroxyl radical-generating system on quality of yoghourt

主要研究了经羟基自由基产生体系氧化后的乳清蛋白在酸奶中的应用,并对影响酸奶品质的主要参数(包括乳清析出率、保水性、酸度、pH、粘度)以及感官指标进行了评定。结果表明:在酸奶中添加经H2O2体系氧化后的乳清蛋白,产品各项感官指标明显好于添加FeCl3体系的酸奶,且能够提高产品的性能和口感,尤其是添加氧化3h的氧化蛋白其感官评分达到最大。这说明适当的氧化可以改进产品的品质,提高产品的可接受性。

The objective of the present study was to investigate the application of oxidized whey protein in yoghurt production,WPI was oxidized in a hydroxyl radical-generating system （HRGS）.The addition effect of oxidized whey protein on quality of yoghourt（ including extruded whey, water holding capacity,titrating acidity, pH-value, and viscosity of yoghourt） were measured, and organoleptic quality was estimated.The results showed that all product parameters were much better for H2O2 system than that of FeCl3 system, and it improved quality of yoghourt,especially for the addition of oxidized protein for 3h in H2O2 system achieving the maximal score.It also elucidated that mild oxidation could improve product quality and making consumer easily accepted.