乳清蛋白木瓜蛋白酶酶解物对酸奶发酵及贮藏特性影响

摘要

采用3个水解度(6.63%、8.21%和9.21%)的乳清蛋白木瓜蛋白酶酶解液取代等量蛋白的奶粉用于酸奶发酵,探讨酶解液对酸奶发酵及贮藏特性的影响.结果表明,乳清蛋白木瓜蛋白酶酶解物能明显促进酸奶发酵,在一定水解度范围内,水解度越大,其促发酵能力越强;与对照相比,酶解物能增加酸奶在贮藏期的表观黏度,且在一定水解度范围内,水解度越大,其表观黏度越大;9.21%水解度的酶解液抑制了酸奶的后酸化,而水解度6.63%和8.21%的酶解液则对酸奶的后酸化有促进作用.%Acidity change and storage characteristic of yougurt mixed with whey protein hydrolysate(WPH) of different hydrolytic degree (DH, 6.63 %,8.21% and 9.21%) by Papain were studied. The results showed that, WPH accelerated the aeidificadition of yogurt during fermentation, and within certain range of DH, the higher the DH, the shorter the fermentation time. Compared to the control, WPH increased the apparent viscidity of yogurt. Mo-reover, within certain range of DH, the higher the DH, the higher the apparent viscidity of yogurt. WPH with DH of 9.21% inhibited the post-acidification of yogurt, while WPH with DH of 6.63 % and 8.21% accelerated the post-acidification of yogurt.