Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 43 - 47

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028370

Effect of hemp seed meal protein hydrolysate on the quality and antioxidant activity of fermented milk

  • XIAO Xiao ,
  • WANG Peng ,
  • SHAO Tong ,
  • MA Xinyi ,
  • GU Ruixia ,
  • CHEN Xia
Expand
  • (Key Laboratory of Dairy Biotechnology and Safety Control of Jiangsu Province (Yangzhou University), Yangzhou 225000, China)

Received date: 2021-06-27

  Revised date: 2021-08-23

  Online published: 2022-05-18

Fold

Abstract

Proteins were extracted from hemp seed meal and hydrolyzed with alkaline protease for different times to obtain protein hydrolysates (HP) with hydrolysis degrees of 8.45%, 13.24% and 16.62%, respectively. The effects of different hydrolysis degrees of HP on the quality, storage characteristics and antioxidant activity of fermented milk were compared, to provide a reference for the development of functional fermented milk and the improvement of the utilization rate of hemp by-products. The results showed that the addition of HP could significantly shorten the coagulating time of fermented milk, improve the cohesion, elasticity, sensory quality, antioxidant activity and total viable count during storage, and reduce the adhesive property. During the storage period of 21 d at 4 ℃, HP could slow down the acidity increase of fermented milk at the later stage of storage, and the water holding capacity of groups H-4 and H-8 was significantly higher than that of the control group and H-12 group. The sensory score of the H-8 group was the highest (88.0), and the stability was good during the storage period. In conclusion, the addition of hemp meal protein hydrolysate with hydrolysis degree of 13.24% can better improve the quality and storage stability of fermented milk, and enhance the antioxidant activity of fermented milk.

Key words： hemp seed meal; protein hydrolysate; fermented milk; quality; antioxidant

Cite this article

XIAO Xiao , WANG Peng , SHAO Tong , MA Xinyi , GU Ruixia , CHEN Xia . Effect of hemp seed meal protein hydrolysate on the quality and antioxidant activity of fermented milk[J]. Food and Fermentation Industries, 2022 , 48(8) : 43 -47 . DOI: 10.13995/j.cnki.11-1802/ts.028370

References

[1] 解冰心, 唐善虎, 李思宁, 等.添加不同植物油对益生菌酸奶品质、风味及发酵特性的影响[J].食品工业科技, 2017, 38(10):151-157.
XIE B X, TANG S H, LI S N, et al.Effect of different vegetable oils on the qualities,flavors and fermentation characteristics of probiotic yoghurt[J].Science and Technology of Food Industry, 2017, 38(10):151-157.
[2] 米叶, 刘肖庆, 冯隽野, 等.蛋清蛋白对酸奶品质的影响及工艺优化[J].食品工业科技, 2016, 37(21):228-232;237.
MI Y, LIU X Q, FENG J Y, et al.Effect of egg white enrichment on qualities of yogurt and optimization of processing[J].Science and Technology of Food Industry, 2016, 37(21):228-232;237.
[3] 曲杜娟, 赵强忠, 赵谋明.乳清蛋白中性蛋白酶酶解物对酸奶发酵的促进作用及其对酸奶品质的影响研究[J].食品科技, 2009, 34(10):59-63.
QU D J, ZHAO Q Z, ZHAO M M.Study on the promotion of whey protein hydrolysate by neutrase for yogurt fermentation and its effect on yogurt quality[J].Food Science and Technology, 2009, 34(10):59-63.
[4] 赵强忠, 黄丽华, 陈碧芬, 等.大豆分离蛋白酶解产物对自制酸奶品质的影响[J].华南理工大学学报(自然科学版), 2019, 47(3):85-92.
ZHAO Q Z, HUANG L H, CHEN B F, et al.Influences of soybean protein isolate hydrolysate on the quality of laboratory prepared yoghurt[J].Journal of South China University of Technology (Natural Science Edition), 2019, 47(3):85-92.
[5] 杨媛媛,潘建龙,宴正明, 等.核桃粕多肽酸乳饮料稳定剂配方优化及性能表征[J].食品与发酵工业, 2019, 45(8):156-161.
YANG Y Y, PAN J L, YAN Z M, et al.Formula optimization and performance characterization of stabilizer used for walnut lactic acid bacteria fermented beverages[J].Food and Fermentation Industries, 2019, 45(8):156-161.
[6] 董世荣, 徐微, 李欣, 等.胶原蛋白肽对凝固型酸奶品质的影响[J].食品工业科技, 2020, 41(16):1-6.
DONG S R, XU W, LI X, et al.Effect of collagen peptide on the quality of set-style yoghurt [J].Science and Technology of Food Industry, 2020, 41(16):1-6.
[7] 廖兰, 谢赠林, 倪莉.小麦面筋蛋白肽促酸奶发酵特性的研究[J].中国食品学报, 2017, 17(8):126-131.
LIAO L, XIE Z L, NI L.Studies on fermentation characteristic of yogurt using wheat gluten peptides[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(8):126-131.
[8] SU N N, REN L, YE H L, et al.Antioxidant activity and flavor compounds of hickory yogurt [J].International Journal of Food Properties, 2017, 20(8):1 894-1 903.
[9] 王世连. 火麻仁的营养特性及加工对其品质影响的研究[D].广州:华南理工大学, 2020.
WANG S L.Study on nutritional characteristics of hempseed and effect of processing on its quality[D].Guangzhou:South China University of Technology, 2020.
[10] 王雯, 王睿智, 王彤, 等.响应面法优化酶解低温榨取汉麻籽油工艺[J].食品科学, 2019, 40(8):242-247.
WANG W, WANG R Z, WANG T, et al.Optimization of enzymatic hydrolysis of cold-pressed hemp seed cake for increased oil yield by response surface methodology[J].Food Science, 2019, 40(8):242-247.
[11] 林金莺. 火麻仁蛋白水解及其抗氧化肽的研究[D].广州:华南理工大学, 2010.
LIN J Y.The research on protein hydrolysis and the antioxidative peptide derived from hempseed (Cannabis sativa L.)[D].Guangzhou:South China University of Technology, 2010.
[12] 陈霞, 肖潇, 王鹏, 等.添加火麻仁粕蛋白肽的发酵乳品质特性分析[J].现代食品科技,2021, 37(8):160-167;265.
CHEN X, XIAO X, WANG P, et al.Analysis of the quality characteristics of fermented milk with hemp seed meal protein peptide[J].Modern Food Science and Technology,2021, 37(8):160-167;265.
[13] 胡凯丽, 唐俊妮, 龙虎, 等.牦牛、牛酸乳发酵过程中品质特性的变化规律[J].食品工业科技, 2018, 39(3):17-21.
HU K L, TANG J N, LONG H, et al.Changes of quality characteristics of yogurt made from yak milk and cow milk during fermentation[J].Science and Technology of Food Industry, 2018, 39(3):17-21.
[14] LEE I, IM S, JIN C R, et al.Effect of maturity stage at harvest on antioxidant capacity and total phenolics in kiwifruits (Actinidia Spp.) grown in Korea [J].Horticulture Environment & Biotechnology, 2015, 56(6):841-848.
[15] SHEN Y B, ZHANG H, CHENG L L, et al.In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley[J].Food Chemistry, 2016, 194(8):1 003-1 012.
[16] WANG Y C, YU R C, CHOU C C.Antioxidative activities of soy-milk fermented with lactic acid bacteria and bifidobacteria[J].Food Microbiology, 2006, 23(2):128-135.
[17] 张清丽. 酪蛋白活性肽对乳酸菌生长代谢及酸乳发酵影响的研究[D].广州:华南理工大学, 2011.
ZHANG Q L.Studies on the influence of casein-derived bioactive peptides on lactic acid bacteria metabolism and yoghurt fermentation[D].Guangzhou:South China University of Technology, 2011.
[18] 赵强忠, 曾羲, 赵谋明.大豆分离蛋白胰酶酶解液对酸乳促发酵作用及增黏作用[J].中国食品学报, 2016, 16(4):88-95.
ZHAO Q Z, ZENG X, ZHAO M M.Effect of soy isolate protein hydrolysate by trypsin on growth stimulation and viscosity promotion in yoghurt[J].Journal of Chinese Institute of Food Science and Technology, 2016, 16(4):88-95.
[19] CHENG J J, XIE S Y, YIN Y, et al.Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents[J].Journal of the Science of Food and Agriculture, 2017, 97(9):2 819-2 825.
[20] 胡月, 李游, 刘新旗.大豆肽对凝固型酸奶中的乳酸菌活性及产品品质的影响研究[C]//中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛,2017:327.
HU Y, LI Y, LIU X Q.The effect of soybean peptides on the activity of lactic acid bacteria in coagulated yogurt and product quality[C]//The 14th Annual Meeting of the Chinese Society for Food Science and Technology and the 9th China-US Food Industry,2017:327.
[21] DOMAGAA J.Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk[J].International Journal of Food Properties, 2009, 12(3):605-615.
[22] 戴梓茹,吴远清,张晨晓,等.牡蛎肽酸奶工艺及体外抗氧化活性研究[J].中国乳品工业, 2020, 48(5):25-30;54.
DAI Z R, WU Y Q, ZHANG C X, et al.Process and anti-oxidative activity in vitro of the oyster peptide yoghurt[J].China Dairy Industry, 2020, 48(5):25-30;54.
[23] 伍亚龙, 张其圣, 陈功, 等.一种具有抗氧化功能酸奶及其制备方法:中国,CN111903761A[P]. 2020-11-10.
WU Y L, ZHANG Q S, CHEN G, et al.A yogurt with antioxidant function and its preparation method:China, CN111903761A[P].2020-11-10.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.