Food and Fermentation Industries >

2012 , Vol. 38 >Issue 12: 166 - 168

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.038

Food and Fermentation Industries

Effect ofEgg White Peptide on Fermentation and Quality of Yoghurt

  • Ren Jing ,
  • Sun Bo ,
  • Guan Hua ,
  • Zhao Xiao ,
  • Sun Xin-yao ,
  • Qi Yu ,
  • Ma Wen-juan ,
  • Jiang Bao-hang
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Online published: 2012-12-25

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Abstract

Egg white peptide as a promoting growth factor was added to the fermentation matrix to explore the effect on fermentation and quality of yoghurt.The result showed that egg white peptide can obviously promote the fermentation of yogurt and shorten the fermentation period,and with increase of egg white peptide dosage,the promotion for fermentation was stronger.When egg white peptide was added at a level of 3.0%,the fermentation period was shortened by 1h compared to control.Meanwhile,the sensory characteristics and texture properties of yoghurt with egg white peptide was better than those of control.

Key words： egg white peptide; yoghurt; fermentation; texture properties

Cite this article

Ren Jing , Sun Bo , Guan Hua , Zhao Xiao , Sun Xin-yao , Qi Yu , Ma Wen-juan , Jiang Bao-hang . Effect ofEgg White Peptide on Fermentation and Quality of Yoghurt[J]. Food and Fermentation Industries, 2012 , 38(12) : 166 -168 . DOI: 10.13995/j.cnki.11-1802/ts.2012.12.038

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