自由基氧化的乳清蛋白在冰淇淋中的应用

Application of Whey Protein Isolate Oxidized by Free Radicals in Ice Cream Products

研究经羟基自由基产生体系氧化后的乳清蛋白在冰淇淋中的应用,测定蛋白氧化的主要指标羰基含量,并对影响冰淇淋品质的主要参数(包括膨胀率、抗融性、保形性)以及感官指标进行评定。结果表明:在冰淇淋中添加经H2O2体系氧化后的乳清蛋白,产品各项指标明显好于添加FeCl3体系的冰淇淋,且能够提高产品的性能,尤其是添加氧化1h的氧化蛋白其感官评分达到最大,但同对照比口感略有降低。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,但需改进口感。

In order to explore applicable values of whey protein isolate （WPI） oxidized by hydroxyl free radical system, carbonyl content in ice cream products, major parameters such as dilating rate, melting-resistant and shape-holding properties, and sensory evaluation index of ice cream products were determined. Results indicated that all parameters and quality of ice cream products with the addition of WPI oxidized by H2O2 system were much better than those of ice cream products with the addition of WPI oxidized by FeCh system. Moreover, the highest sensory evaluation score was obtained in ice cream products with the addition of WPI oxidized by H2O2 system for 1 h, although its taste exhibited a slight decrease. Therefore, ice cream products with improved quality due to the addition of WPI with mild oxidation will be easy to be accepted by consumers.