不同浓缩乳清蛋白80粉的特性分析及其对酸奶品质的影响

Characterization analysis towards different whey protein concentrate powder 80 and its impact on the quality of yoghurt

分析了10种商业WPC80的理化指标、热凝胶性、热稳定性、溶解度、变性程度,并对各凝胶型WPC80应用于酸奶后的质构特性、感官特性进行了研究。结果表明,不同WPC80在理化指标方面,脂肪、乳糖、灰分等质量分数方面差异显著(P<0.05)。不同WPC80具有的热凝胶性、热稳定性和溶解度方面都存在差异,在变性程度方面差异较小。WPC80的热凝胶性越强,应用于酸奶后,制备的凝固型酸奶的弱凝胶力则越强,制备的搅拌型酸奶的粘稠度则越强。

Analysis of 10 kinds of commercial WPC80 physicochemical index,thermal gelation,thermal stability, solubility, degeneration, and do further investigation about textural properties and organolepic properties after using gelation WPC80 in yogurt.The test result shows that different WPC80 has different physicochemical index, fat content, lactoes content,ash content.（P〈0.05）, and even in thermal gelation; thermal stability and solubility aspects. Differences in terms of the degree of variability is small. If the WPC80 thermosetting is stronger, and applied to the yogurt ,the better for prepared yoghurt weak gel and the better for stirred yoghurt viscosity.