不同蛋白源发酵酸奶研究

Yogurt Fermentation with Soybean Proteins

本文研究以大豆源蛋白替代牛奶开发酸奶,分析产品的理化指标、感官指标、质构参数和氨基酸组成,结果表明,与以牛奶为蛋白源制备的酸奶产品相比,以大豆源蛋白替代50%牛奶蛋白的酸奶产品质构参数包括硬度、内聚性和粘性均有所降低,其中直接以大豆替代牛奶开发的酸奶产品酸度偏低、有一定的豆腥味、氨基酸分偏低,而采用大豆分离蛋白替代牛奶开发的酸奶产品的其他特性较接近,这表明采用适宜的大豆蛋白源替代牛奶开发酸奶产品不会明显降低其品质。

Production of Yogurts via fermentation of milk partially substituted by soybean proteins was explored. Physical and chemical indexes, sensory indexes, texture parameters and amino acid composition of the fermented yogurts were analyzed. Results showed that the texture parameters of yogurts prepared with milk protein which was substituted by 50% soybean proteins, such as hardness, cohesiveness and adhesiveness, were lower than that by milk fermentation. Besides, yogurt prepared with 50% soybean proteins had low acidity, amino acid score and some fishy smell, and yogurt prepared with 50% modified soybean proteins had some similar properties. This research suggested that soybean proteins could partially substitute milk protein without obvious decrease in the quality of yogurt.