物理处理后乳清分离蛋白对羊乳膻味的影响

Effect of physically modified whey protein isolate on the odor of goat milk

研究乳清分离蛋白(WPI)、超微粉碎处理后的WPI(UWPI),高压均质处理后的WPI(HWPI)和挤压膨化处理后的WPI(EWPI)对羊乳膻味的影响。研究结果表明,基于模糊数学法建立羊乳的感官品质模型,结果显示与空白羊乳相比,WPI,UWPI,HWPI,EWPI均能降低羊乳的膻味,其中WPI挤压温度为125℃添加量为0.5%时羊乳的综合感官评价最佳;游离脂肪酸含量结果显示,0.5%复合添加的β-环状糊精(0.3%)和EWPI(125℃,0.2%)可使羊乳中的游离脂肪酸C6、C8、C10的含量分别降低78.69%、79.99%、75.49%。同时,复合添加的β-环状糊精和EWPI比单一添加的脱膻效果更好,这为羊乳商业化生产提供了安全、高效的脱膻方法。

The effects of whey protein isolate(WPI),ultra-fine grinding WPI(UWPI),high ressure homogenization WPI(HWPI)and extrusion WPI(EWPI)on the special goaty flavor were studied.The sensory quality model of goat milk was established based on fuzzy mathematics method.The sensory quality model of goat milk was established by fuzzy mathematical method.The results showed that WPI,UWPI,HWPI and EWPI could reduce the odor of goat milk compared with blank goat milk,and the WPI extrusion temperature of 125℃and the amount of 0.5%had the best comprehensive sensory evaluation.Free fatty acid content results showed thatβ-cyclodextrin(0.3%)and EWPI(125℃,0.2%)reduced the contents of C6,C8 and C10 by 78.69%,79.99%and 75.49%,respectively.At the same time,the combined addition ofβ-cyclodextrin and EWPI has better effect on reducing goat flavor thanβ-cyclodextrin or EWPI.This provides a new direction for the study of commercial production of goat milk.