Journal of South China University of Technology(Natural Science Edition) ›› 2019, Vol. 47 ›› Issue (3): 85-92.doi: 10.12141/j.issn.1000-565X.180324

• Food Science & Technology • Previous Articles     Next Articles

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.  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) 

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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

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