Analysis of Quality Characteristics of Fermented Milk with Hemp Seed Meal Protein Peptide
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Abstract:
Protein was extracted from hemp seed meal by alkali solubilization and acid precipitation. A protein peptide (HSMPP) was obtained after proteolysis by alkaline protease for 12 h. The hydrolysis degree was 16.62%. The effect of HSMPP addition amount 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 were 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.
