大豆分离蛋白酶解产物对自制酸奶品质的影响

doi:10.12141/j.issn.1000-565X.180324

华南理工大学学报(自然科学版) ›› 2019, Vol. 47 ›› Issue (3): 85-92.doi: 10.12141/j.issn.1000-565X.180324

大豆分离蛋白酶解产物对自制酸奶品质的影响

赵强忠¹ 黄丽华¹ 陈碧芬¹ 蔡勇建¹ 邓欣伦² 赵谋明^1†

1．华南理工大学食品科学与工程学院，广东广州 510640;
2．广州市稳邦生物科技有限公司，广东广州 511458

收稿日期:2018-06-28 修回日期:2018-09-20 出版日期:2019-03-25 发布日期:2019-01-31
通信作者: 赵谋明 ( 1964-) ，男，博士，教授，主要从事食品生物技术研究 E-mail:femmzhao@scut.edu.cn
作者简介:赵强忠( 1976-) ，男，博士，教授，主要从事食品生物技术研究
基金资助:
十三五国家重点研发计划项目( 2016YFD0400803) ; 国家自然科学基金面上项目( 31571883)

Influences of Soybean Protein Isolate Hydrolysate on the Quality of Laboratory Prepared Yoghurt

ZHAO Qiangzhong¹ HUANG Lihua¹ CHEN Bifen¹ CAI Yongjian¹ DENG Xinlun² ZHAO Mouming¹

1． School of Food Science and Engineering，South China University of Technology，Guangzhou 510640，Guangdong，China; 2． Guangzhou Wen Bang Biological Technology Co．，Ltd．，Guangzhou 511458，Guangdong，China

Received:2018-06-28 Revised:2018-09-20 Online:2019-03-25 Published:2019-01-31
Contact: 赵谋明 ( 1964-) ，男，博士，教授，主要从事食品生物技术研究 E-mail:femmzhao@scut.edu.cn
About author:赵强忠( 1976-) ，男，博士，教授，主要从事食品生物技术研究
Supported by:
Supported by the Thirteenth-Five National Key Ｒ＆D Program of China ( 2016YFD0400803) and the General Program National Natural Science Fundation of China( 31571883)

摘要/Abstract

摘要： 本研究将酶解不同时间( 3、12 和 24 h) 得到的大豆分离蛋白酶解产物( SPIH) 添加至自制酸奶中，通过测定 3 种 SPIH( SPIH-A3、SPIH-A12、SPIH-A24) 的酶解特性、酸奶的发酵特性和贮藏品质，研究 SPIH 对酸奶发酵和贮藏品质的影响．结果表明: 酶解时间越长，SPIH 水解度越高; 3 种 SPIH 均能促进酸奶发酵，抑制酸奶贮藏期间的后酸化，减少乳清析出，降低杆菌活菌数; 将促发酵效果最显著的 SPIH-A12 进行超滤分离，发现 4ku 以下的 SPIH-A12-L4 组分具有更多的疏水性氨基酸和不带电亲水性氨基酸，更能提高酸奶球菌活菌数和表观黏度，降低乳清析出率; 适度酶解得到的 SPIH 可以有效促进酸奶发酵，改善酸奶贮藏品质，进一步超滤分离得到的小分子组分作用更显著

关键词: 大豆分离蛋白酶解产物, 酸奶, 促发酵, 贮藏品质

Abstract: Soybean protein isolate hydrolysate ( SPIH) obtained at different enzymatic hydrolysis times ( 3，12 and 24 h) were added to homemade yoghurt． The effects of SPIH on the fermentation and storage quality of yoghurt were studied by measuring the enzymatic hydrolysis characteristics，fermentation characteristics and storage quality of SPIH ( SPIH-A3，SPIH-A12 and SPIH-A24) ． The results show that the longer the enzymatic hydrolysis time，the higher the degree of SPIH hydrolysis． All SPIH can promote yoghurt fermentation，inhibit post-acidification during yoghurt storage，reduce whey precipitation，and reduce the number of viable bacteria． Ultrafiltration separation was carried out on SPIH-A12，which has the most significant effect of promoting fermentation． It was found that the SPIH-A24 component below 4 ku had more hydrophobic amino acids and uncharged hydrophilic amino acids，which could improve the number of live bacteria and the apparent viscosity of yoghourt coccus and reduce the whey precipitation rate． Appropriate enzymatic hydrolysis of SPIH can effectively promote yoghurt fermentation，improve yoghurt storage quality． In the meantime，small molecular fraction obtained by ultrafiltration demonstrated a more pronounced effect．

Key words: soybean protein isolate hydrolysate, yoghurt, stimulation of fermentation, storage quality

中图分类号:

TS252.54

赵强忠黄丽华陈碧芬蔡勇建邓欣伦赵谋明. 大豆分离蛋白酶解产物对自制酸奶品质的影响[J]. 华南理工大学学报(自然科学版), 2019, 47(3): 85-92.

ZHAO Qiangzhong HUANG Lihua CHEN Bifen CAI Yongjian DENG Xinlun ZHAO Mouming. Influences of Soybean Protein Isolate Hydrolysate on the Quality of Laboratory Prepared Yoghurt[J]. Journal of South China University of Technology(Natural Science Edition), 2019, 47(3): 85-92.

大豆分离蛋白酶解产物对自制酸奶品质的影响

Influences of Soybean Protein Isolate Hydrolysate on the Quality of Laboratory Prepared Yoghurt

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