食品与发酵工业2009，Vol.35Issue(6)：64-67,4.
乳清蛋白木瓜蛋白酶酶解物对酸奶发酵及贮藏特性影响
Effect of Whey Protein Hydrolysate by Papain on Fermentation and Storage Characteristics of Yogurt
摘要
Abstract
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.关键词
酸奶/乳清浓缩蛋白/酶解/发酵/贮藏特性Key words
yogurt, whey protein hydrolysate, enzymatic hydrolysis, fermentation, storage characteristic分类
轻工纺织引用本文复制引用
曲杜娟,赵强忠,赵谋明..乳清蛋白木瓜蛋白酶酶解物对酸奶发酵及贮藏特性影响[J].食品与发酵工业,2009,35(6):64-67,4.基金项目
广东省科技计划项目(项目编号2008A010900001 （）
2008A010900017) （）
