酪蛋白双酶水解物对直投式乳酸菌生长及发酵酸乳的影响

Effect of Dual-Enzymatic Casein Hydrolysate on DVS Starter Growth and Yogurt Quality

以直投式乳酸菌为实验菌,研究富含ACE抑制活性肽的酪蛋白双酶水解物及其超滤物对乳酸菌的生长及发酵酸乳的影响。添加不同质量浓度的水解物和超滤物培养乳酸菌,检测对乳酸菌生长的影响,确定对乳酸菌生长无抑制作用的添加量,并将其应用于酸乳发酵。检测对酸乳的酸度、硬度、黏性、弹性等指标的的影响,结合感官评价,确定对酸乳的影响。结果表明:水解物的添加量为4g/100mL,分子质量在6000u以下的超滤物添加量为0.3g/100mL对乳酸菌的生长有促进作用,并且对发酵酸乳的感官质量无显著影响。水解物质量浓度≥5g/100mL、超滤物质量浓度≥0.35g/100mL对乳酸菌的生长起到抑制作用。

An enzymatic casein hydrolysate rich in ACE inhibitory peptides was prepared through sequential hydrolysis with pepsin and trypsin and ultrafitrated to collect peptides less than 6000 u in molecular weight with ACE inhibitory activity.The effects of different concentrations of the casein hydrolysate and the peptides on the growth of DVS（Direct Vat Set） yogurt starter were explored.Their application in yoghurt was explored by investigating their effects on text properties such as acidity,hardness and viscosity and sensory quality.The casein hydrolysate when added at 4 g/100 mL and the peptides when added at 0.3 g/100 mL had a stimulating effect on the growth of lactic acid bacteria but did not have an obvious effect on the sensory quality of yoghurt.Inhibitory effects on the growth of lactic acid bacteria were observed when the hydrolysate was added at concentrations equaling or exceeding 5 g/100 mL or the peptides were added at concentrations equaling or exceeding 0.35 g/100 mL.