添加火麻仁粕蛋白肽的发酵乳品质特性分析

Analysis of Quality Characteristics of Fermented Milk with Hemp Meal Protein Peptide

摘要:

本实验采用碱溶酸沉法提取火麻仁粕中的蛋白质，经碱性蛋白酶酶解蛋白12 h得到水解度为16.62 %的火麻仁粕蛋白肽（HSMPP），探究不同添加量的HSMPP对发酵乳凝乳时间、质构及贮藏期间滴定酸度、pH、持水率、活菌数和感官评价的影响。结果表明，添加3%～12%的HSMPP能显著缩短发酵乳的凝乳时间，降低酸度、硬度和胶黏性，提高内聚性和弹性；对发酵乳的贮藏特性研究表明，添加HSMPP能延缓发酵乳在4 ℃贮藏21 d期间的后酸化程度，提高发酵乳的持水率和活菌数。综合各项指标，HSMPP添加量为6 %的发酵乳品质最佳，在贮藏期内稳定性好，活菌数和感官评分较高，在第14 d时持水率达最高值31.24 %，第21 d的活菌数为9.23 log cfu/g，感官评分为86分。说明添加适量的火麻仁粕蛋白肽可以有效改善发酵乳的品质，并提高其贮藏稳定性，本研究为火麻仁粕蛋白肽的应用提供了理论依据。

Abstract:

Protein was extracted from hemp meal by alkali solubilization and acid precipitation. A protein peptide (HSMPP) was obtained after proteolysis by alkaline for 12h. The hydrolysis degree was 16.62%. The effect of adding amounts of HSMPP on curd time, texture, titratable acidity, pH, water retention, viable count and sensory evaluation of the fermented milk during storage were investigated. The results showed that the addition of 3% ~ 12% HSMPP into fermented milk significantly shortened the curd time; reduced the acidity, hardness and adhesive; and improved the cohesion and elasticity. The results on the storage characteristics of fermented milk indicated that the post-acidification degree of fermented milk during 21 days of storage at 4 ℃ delayed significantly; the water retention rate and the viable bacteria number was increased dramatically by adding HSMPP into the fermented milk. The highest water retention rate was 31.24% on the 14th day of storage, while the viable bacteria count was as high as 9.23 log CFU /g and the sensory score was reached to 86.0 on the 21st day of storage. These results suggested that the addition of protein peptide extracted from hemp meal could effectively improve the quality of fermented milk and significantly enhance its storage stability. The results in the present study provide the theoretical knowledge for the application of hemp seed meal protein peptide.