豆豉糖蛋白在酸乳中的应用研究

通过添加0.2%豆豉糖蛋白于酸乳中,未添加糖蛋白组作为对照,研究比较豆豉糖蛋白酸乳与原味酸乳的抗氧化活性、流变特性、质构感官特性以及色泽（L*、a*、b*）变化。采用流变仪、质构仪、色差计等对其品质特性进行研究,以二苯代苦味基肼自由基（DPPH·）法、水杨酸法和Fe3+还原能力三种方法评价抗氧化活性。研究显示,添加豆豉糖蛋白对酸乳的品质特性等无显著影响。其清除DPPH自由基的IC50值为25.71mg/m L,比未添加组的30.67mg/m L有所降低;其清除羟基自由基IC50值为29.66mg/m L,比未添加组的42.75mg/m L有所降低;Fe3+还原能力在浓度为75mg/m L时,未添加组与添加糖蛋白组比较其吸光度值由0.29增加到0.33。故添加少量糖蛋白能够提高酸乳的抗氧化功能活性且对其食用品质无明显影响。 

Study on application research of douchi glycoprotein in yogurt

In this paper,by adding 0.2% Yangjiang douchi glycoprotein in yogurt,with no addition of glycoprotein served as the control group, the antioxidant activity, rheological properties, textural characteristics, sensory characteristics and colour changes(L*,a*,b*) of the two groups were investigated. Using the rheometer,texture analyzer,and colour difference meter to study its quality characteristics,while the antioxidant activity were investigated by DPPH·(2,2-diphenyl-1-picrylhydrazyl) method,salicylic acid method and deoxidization Fe3 +method. The results showed that,adding douchi glycoprotein to yogurt had no significant effect on its quality characteristics. The IC50 of DPPH· scavenging activities were reduced from 30.67mg/m L to 25.71mg/m L,the IC50 of ·OH scavenging activities were reduced from 42.75mg/m L to 29.66mg/m L,the Fe3+reducing power were increased from 0.29 to 0.33 at 75mg/m L. With addition a little of glycoprotein not only does not change its eating quality but also could improve antioxidant activity of yogurt.