火麻仁粕蛋白水解液对发酵乳品质及抗氧化活性的影响

Effect of hemp seed meal protein hydrolysate on the quality and antioxidant activity of fermented milk

从火麻仁粕中提取蛋白质,并采用碱性蛋白酶酶解不同时间后,得到水解度分别为8.45%、13.24%和16.62%的火麻仁粕蛋白水解液(hemp seed meal protein hydrolysate,HP)。比较了添加不同水解度HP对发酵乳品质、贮藏特性及抗氧化活性的影响,为开发功能性发酵乳和提高火麻副产品利用率提供参考。结果表明,添加HP可以显著缩短发酵乳的凝乳时间,提高发酵乳的内聚性、弹性、感官品质、抗氧化活性以及贮藏期间的活菌数,降低发酵乳的胶黏性;在4℃21 d的贮藏期内,HP可以减缓发酵乳贮藏后期的酸度上升,H-4组和H-8组的持水率明显高于对照组和H-12组;H-8组的感官评分最高,为88.0分,且在贮藏期内稳定性较好。综合上述结果表明,添加水解度为13.24%的HP可以更好的改善发酵乳的品质和贮藏稳定性,提高发酵乳的抗氧化活性。

Proteins were extracted from hemp seed meal and hydrolyzed with alkaline protease for different times to obtain protein hydrolysates(HP)with hydrolysis degrees of 8.45%,13.24%and 16.62%,respectively.The effects of different hydrolysis degrees of HP on the quality,storage characteristics and antioxidant activity of fermented milk were compared,to provide a reference for the development of functional fermented milk and the improvement of the utilization rate of hemp by-products.The results showed that the addition of HP could significantly shorten the coagulating time of fermented milk,improve the cohesion,elasticity,sensory quality,antioxidant activity and total viable count during storage,and reduce the adhesive property.During the storage period of 21 d at 4℃,HP could slow down the acidity increase of fermented milk at the later stage of storage,and the water holding capacity of groups H-4 and H-8 was significantly higher than that of the control group and H-12 group.The sensory score of the H-8 group was the highest(88.0),and the stability was good during the storage period.In conclusion,the addition of hemp meal protein hydrolysate with hydrolysis degree of 13.24%can better improve the quality and storage stability of fermented milk,and enhance the antioxidant activity of fermented milk.