【摘要】 将大豆11S球蛋白-糖共价复合物作为蛋白源应用于牛乳基发酵中,探讨其发酵特性,以期将大豆分离蛋白应用于发酵乳的生产中。结果表明,发酵乳中可滴定酸随着复合物比例的增多而减少;发酵乳的硬度、粘着性和保水性随着复合物的增多而增加;感官评价表明,复合物能增加发酵乳的口感与外观形态。当以复合物蛋白与牛乳蛋白比例为1:1的配比生产发酵乳时,产品的质构和感官评价等方面均为最佳。更多还原

【Abstract】 Soy 11S globulin-sugar conjugate(SSC) as an alternative protein source used in milk fermentation were studied.According to the results,the titratable acid in the yogurt was decreased with the increase of the SSC. Yogurt hardness,adhesiveness and water holding capacity were increased with the increase of the SSC.The sensory evaluation showed that conjugate increased yogurt’s taste and morphological stability.The yoghurt presented the best properties while the ratio of the milk protein and the soy protein was 1:1.更多还原