摘要 采用碱性蛋白酶对猪皮胶原进行酶解得到具有抗冻活性的复合产物,考察了该复合物对冰淇淋浆料黏度、膨胀率、微观结构、冰晶生长、重结晶及Tg’的影响。结果表明,猪皮胶原酶解复合物具有明显改善冰淇淋品质的效果,当酶解复合物添加浓度为0.5%时,冰淇淋的黏度和膨胀率达到最大,分别为34.5 m Pa·s和26.87%,并表现出最大的重结晶抑制活性,冰淇淋的Tg’也达到最大,为-17.64℃。结合感官分析评价,胶原酶解复合物添加浓度为0.3%时冰淇淋口感最佳,其品质也较高。
Abstract: Pigskin collagen was hydrolyzed by alcalase to get enzymatic hydrolysate,and then resulting collagen hydrolysate were added into the ice cream to study how it impacted on the viscosity,the expansion ratio,the microstructure of the ice crystal growth,the recrystallization and the Tg'. The results showed that the collagen hydrolysate significantly improved the quality of the ice cream. After addition of 0. 5% of the collagen hydrolysate,the maximum of viscosity,expansion ratio,recrystallisation inhibition activity( RI) and Tg'of the ice cream were obtained,which were 34. 5 m Pa·s,26. 87% and-17. 64 ℃ respectively. Combined with sensory analysis and evaluation,the best taste and quality of the ice cream were both obtained after addition of 0. 3% of the enzymatic hydrolysate.
2014, Vol. 40 
