China Dairy ›› 2024, Vol. 0 ›› Issue (10): 84-92.doi: 10.12377/1671-4393.24.10.15

• DAIRY INDUSTRY • Previous Articles     Next Articles

Effect of Whey Protein Hydrolysate on the Quality and Antioxidant Activity of Yogurt

LIU Yanyan1, CHEN Wenlu2, SUN Zhigang3, ZHENG Yingying3, LI Yalin4, HAO Tingting1   

  1. 1College of Food Science,Heilongjiang Bayi Agricultural University,Daqing Heilongjiang 163319;
    2College of Humanities and Social Sciences,Heilongjiang Bayi Agricultural University,Daqing Heilongjiang 163319;
    3Heilongjiang Feihe Dairy Industry Co., Ltd,Qiqihar Heilongjiang 164800;
    4Shuangcheng Nestle Co.,Ltd.,Harbin Heilongjiang 150100
  • Online:2024-10-25 Published:2024-11-08

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Abstract: [Objective] To shorten the fermentation time of yogurt,improve dairy production efficiency,and further enhance the nutritional value and functional characteristics of yogurt. [Method] This paper investigated the effects of whey protein hydrolysate on multiple indicators of yogurt,including acidity,pH value,viscosity,water holding capacity,number of lactic acid bacteria,sensory quality,texture characteristics,and antioxidant activity. [Result] Research has shown that during yogurt fermentation,whey protein hydrolysate can promote the growth of lactic acid bacteria,improve fermentation acid production capacity,and effectively shorten fermentation time. However,when the amount of enzyme hydrolysate added exceeds 4%,the viscosity and water holding capacity of yogurt will decrease with the increase of enzyme hydrolysate added.According to comprehensive analysis,when the amount of whey protein hydrolysate added to whey protein is 4%,the sensory quality,texture characteristics,and antioxidant activity of yogurt are better.Among them,the ABTS free radical scavenging rate is 90.07%,the DPPH free radical scavenging rate is 74.94%,the hydroxyl free radical scavenging rate is 90.17%,and the reducing power A700 is 0.657. [Conclusion] Adding an appropriate amount of whey protein hydrolysate during yogurt fermentation can not only shorten the fermentation cycle of yogurt,but also improve its quality and antioxidant performance.

Key words: yogurt, whey protein hydrolysate, neutral protease, promoting fermentation, antioxidant

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