| 乳清蛋白对脱脂发酵乳的流变特性及贮存稳定性的影响 |
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| 引用本文： | 赵谋明,卢延辉,林伟锋,冯立科. 乳清蛋白对脱脂发酵乳的流变特性及贮存稳定性的影响[J]. 中国乳品工业, 2006, 34(2): 4-6 |
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| 作者姓名： | 赵谋明 卢延辉 林伟锋 冯立科 |
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| 作者单位： | 1. 华南理工大学,轻工与食品学院,广东,广州,510640
2. 广东国营燕塘牛奶公司,广东,广州,510640 |
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| 基金项目： | 广东省广州市科技攻关项目 |
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| 摘 要： | 研究了乳清蛋白对脱脂发酵乳流变学特性及贮存稳定性的影响，在VAYC-370为发酵剂的情况下，分别以质量分数为10％，20％，30％和40％的乳清蛋白替代脱脂奶粉进行发酵，结果表明，乳清蛋白会降低发酵乳凝胶的硬度、提高发酵乳的内聚性，同时发现乳清蛋白可提高搅拌型发酵乳的贮存稳定性．表明发酵乳凝胶的内聚性与贮存稳定性呈正相关关系。
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| 关 键 词： | 乳清蛋白 脱脂发酵乳 流变 稳定性 |
| 文章编号： | 1001-2230（2006）02-0004-03 |
| 收稿时间： | 2005-09-23 |
| 修稿时间： | 2005-09-23 |
Effects of whey protein on the rheology characteristic and the storage stability of fat-free yoghurt |
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| ZHAO Mou-ming,LU Yan-hui,LIN Wei-feng,FENG Li-ke. Effects of whey protein on the rheology characteristic and the storage stability of fat-free yoghurt[J]. China Dairy Industry, 2006, 34(2): 4-6 |
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| Authors: | ZHAO Mou-ming LU Yan-hui LIN Wei-feng FENG Li-ke |
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| Affiliation: | 1.College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China; 2.Guangdong Yantang Dairy Compang, Guangzhou 510640, China |
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| Abstract: | This paper studied the effects of whey protein on the theology characteristic and the storage stability of fat-flee yoghurt. Using YC-370 starter cultures and substituting whey protein for skimmed milk at the protein level of 10%, 20%, 30% and 40%, it was obviously to find that whey protein could decrease the hardness and enhance the cohesiveness of fat-flee yoghurt gels, moreover, it could improve the storage stability of fat-free yoghurt. We also found that the storage stability has a positive correlativity with the cohesiveness. |
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| Keywords: | whey protein fat-free rheology stability |
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